👨‍🍳 Instruktioner

1. 1

   Rinse the horse meat under cold water. Place it in a large stockpot and cover with cold water.

   💡 Proffstips: Starting with cold water helps to draw out impurities and create a clearer broth.
2. 2

   Bring the water to a boil over high heat. Skim off any foam or scum that rises to the surface.

   💡 Proffstips: This step is crucial for a clean-tasting broth.
3. 3

   Add the quartered onions, bay leaves, and peppercorns to the pot. Reduce the heat to low, cover, and simmer for at least 2.5 hours, or until the horse meat is very tender.

   💡 Proffstips: The longer it simmers, the richer the flavor of the broth will be.
4. 4

   Remove the meat and onions from the broth. Strain the broth through a fine-mesh sieve into a clean pot, discarding the solids (onions, bay leaves, peppercorns).

5. 5

   Return the strained broth to a simmer. Add the chopped carrots, potatoes, and celery. Cook for another 30-40 minutes, or until the vegetables are tender.

   💡 Proffstips: Cut vegetables into uniform sizes for even cooking.
6. 6

   While the vegetables are cooking, shred or dice the cooked horse meat. Return the meat to the soup.

7. 7

   Season the sorpa with salt to taste. Ladle into bowls and garnish generously with fresh chopped dill and parsley.

   💡 Proffstips: Horse meat has a distinct flavor; adjust salt carefully.