Chestnut broth
8 servings
140 minutes
Chestnut broth is an exquisite and rare representative of French cuisine, rooted in the traditions of the village table. Combining the richness of meat broth with the delicate, sweet flavor of chestnuts, it offers depth of taste and warming pleasure. A light acidity from vinegar and the aroma of caramelized onions add a special piquancy to the dish. In ancient times, such broth was prepared in winter using available ingredients, transforming simple components into culinary art. Serving it with thin slices of bread makes it hearty and cozy, while leftover chestnuts and pork become a great addition to the meal. This dish is perfect for leisurely evenings when one desires something refined yet soulful.
1
Make a cross-shaped cut on the blunt side of each chestnut. Spread the chestnuts on a baking tray and place it in an oven preheated to 200 degrees for twenty minutes. Remove and peel off the skin.
- Chestnuts: 1.5 kg
2
Put one whole onion, a clove of garlic, a piece of pork fat, and a pig's ear (or another piece of pork - shoulder, ribs, etc.) into a pot. Fill with water, bring to a boil, and cook for about an hour. Then add chestnuts to the pot and cook for another hour.
- Onion: 2 heads
- Garlic: 1 clove
- Lard: 1 piece
- Pig's ear: 1 piece
- Chestnuts: 1.5 kg
3
Finely chop the remaining onion and sauté it in vegetable oil until translucent. Add a little vinegar and mix. Add the onion to the broth.
- Onion: 2 heads
- Vegetable oil: 1 tablespoon
- Vinegar: 1 teaspoon
- Onion: 2 heads
4
Pour the broth into a bowl half-filled with thinly sliced pieces of bread and serve. The remaining pork with boiled chestnuts can be eaten as a second course.
- Salt: to taste