Delicious meals are no stranger to Greek cuisine, and Ancient Spartan Black Broth is no exception . This hearty, savory broth has the flavor of a classic Greek dish, and is the perfect complement to a good old-fashioned grilled meat dish.
The ancient Greek city of Sparta was renowned for the rigor of its military training regimen. In particular, the Spartan soldiers’ diets greatly contributed to their reputation as the most feared fighting force in all of Greece. The Spartan soldiers drank a thick, black broth while they were still children to make sure they became tough and hardy men. The broth had to be very hot but not too hot to burn the child. Even their cook, presumably a Spartan woman, would drink this broth to become even more resilient and hardy.
After drinking the black broth, the Spartan youths would feel a strange sense of strength and well-being. It must have been an odd feeling for these young people, who were typically starved and overworked as part of their military training. However, the soldiers eventually got used to this strange taste, and they came to like the way it made them feel. Over time, they learned to temper the broth so that it would not burn their throat but would instead give them more energy and endurance.
The black broth was not just for the children; some soldiers drank it too. The soldiers understood that drinking this broth early in life would make them stronger and more resilient. This was important since they would face many hardships during their military training. Additionally, drinking this broth after injuries or surgeries ensured that a person would recover faster and with less pain. The soldiers loved the taste of the delicious black broth, many would argue that it was necessary for becoming stronger soldiers.
In addition to making soldiers stronger, drinking black broth can also lead to a person committing suicide by poisoning himself. The ancient Greeks hung a bowl from a rope above a suspected poisoner’s head so he could drink his poison without dying immediately. If he did die, he would be assured of suffering from his poison for some time before he died. This is why many ancient Greeks chose to drink the black broth when they felt betrayed or depressed. They knew that if they lived through this poison, they would die from their sickness afterward.
Based on what we know from other cultures, eating black broth when young seems beneficial- but committing suicide by drinking it is not a bad thing either. Submitting yourself to the heavenly taste of this broth can strengthen you in many ways or make you more resistant to distress in any way you choose. No doubt drinking it as an adult could have some ill effects as well, but there is no reason not to at least consider it in your youth.
A variation of Black broth remains a popular dish in Greece today and is still used in some Greek recipes today such as Turkish stews and kebabs. And remains the traditional drink at the Eleousa festival in Sparta every year. Each November, people gather at Mount Taygetus to celebrate their heritage through dancing, music and different food traditions. One tradition they have is eating horse broth. The original recipe calls for adding some blood so that it has a darker color- much like real blood does. Other variations include adding onions or garlic to give it flavor and enhance health benefits. By adding blood to your broth, you can make it taste even better and make it more nutritious for your body as well as your stomach’s health.
Recipe
INGREDIENTS:
– 2lb (1kg) Pig Leg (or other pork product)
– 2 Cups (1/2 liter) Pig Blood
– 1 Cup (235ml) White Wine Vinegar
– 2 Tablespoons Olive Oil
– 1 Tsp Salt
– 4 Cups (1 Litre) Water
– 3 Bay Leaf
– 1 Large Chopped Onion
METHOD:
1. Set a large stock pot over medium heat, then add the olive oil and onions and cook until tender and lightly brown, about 10 minutes.
2. Add the chopped pork to the pot book for another 10 minutes.
3. Pour in the vinegar and 3-4 cups of water (4 if you have fresh pig’s blood, 3 if you have coagulated blood), the salt and the bay leaves. Once boiling, lower the heat to medium low and let the soup simmer, covered, for 45 minutes to and hour or until the pork is cooked through.
4. Add the pork blood* and simmer for 15 minutes more, then serve.
*If you are using coagulated pork blood, mix it with the final cup of water in a blender and blend until most of it is liquid. Strain out any large chunks and add the liquid to the soup.