A chucky, thick red-brown soup.|
Lower and Middle Classes|
- ½ chicken
- 500g veal shank
- 1 pig bone
- A hunk of ham
- A pig’s snout and ears
- 3 Boti Sausages
- ½ cabbage
- 1 diced parsnip
- 2 peeled and chopped carrots
- 3 large peeled and diced potatoes
- 1 peeled and diced rutabaga
- 3 (small) celery branches
- 200g chickpeas
Boti Sopa is a soup dish that relies on Boti Sausages, a cultural specialty of the Jendaskea Ailor who later crafted the soup that now makes use of it. Heavily pork-based, the dish hasn’t risen to as much prominence as other dishes from Daen, yet it is still enjoyed by regional natives and their populations within the Regalian Archipelago.
Boti Sopa has likely existed for as long, if not before, the Jendaskea were declared. In this early time, as their rural existence was re-established outside of the bonds of slavery, the meal likely began as a communal effort, with a certain farm or plantation or family contributing a portion of the ingredients today, as this remains a common practice for most festivals and large communal gatherings. Boti Sausages first emerged sometime around 70 AC, and are often considered a simpler derivative of similar, though more complex sausages, from Altalar cuisine. Boti Sopa thus was likely born at this time, but the authenticity of 70 AC as a date for when the sausage type was invented is unknown. Regardless, today, the dish is one of the few substances to remain fairly local and hasn’t gained much popularity outside of Daendroque or Jendaskea populations within Daen or Corontium. This might be due to its excess of meat, perhaps being a bit too heavy for others, though certainly not for the upper classes.
Boti Sopa has a relatively simple preparation process, though the steps afterward get far more involved. First, the chickpeas need to be soaked in water the day before they are intended to be used in the dish, ideally left in a portion of water overnight. The day of, after all of the vegetables have been prepared, a large pot suitable to fit all of the ingredients should be filled with water; all of the meat should be added into this watered pot, save the sausages. The pot should be brought to a boil over medium to high heat, and watched as once it starts to boil, the foam should be skimmed off by a cooking utensil. The pot should then be brought down to low heat, with a strainer or otherside holed container placed inside, with the waterless chickpeas then placed inside, being allowed to cook separately and marinade somewhat in the meat pot. This should last up to an hour and a half, before the vegetables should be added into the meat pot and let cook for an hour and a half. After this, the Boti Sausages can be added into the meat pot for another half an hour. Afterward, the water should be drained away, the chickpeas thrown into the mixture, with the meal ready to be served.
- Boti Sopa looks like a low-broth soup with plenty of cooked meats, vegetables, and the prominent presence of one, or part of, a sausage.
- Boti Sopa has the prominent smell of pork, due to the sausage used to make it as well as the pig parts, but there are often scents of chicken or veal mixed in as background undertones.
- Boti Sopa is often fairly heavy given its large amount of meat, but the blend of pork, chicken and vegetables is often savory and highly enjoyable.
- Most Jendaskea tend to save the water drained out at the end of the dish, and use it for other cooking. This also happens with the chickpea-soaking water.
- This meal often has wide variables and ratios involved in its creation based on available supplies, hence why the amount of water is kept vague, as most Jendaskea rarely have a standard pot size.
HydraLana on 08/24/2020.|
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