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Soups

Lasopy

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15 minutes
Prep
35 minutes
Cook
6
Servings

Ingredients

  • 450g (1 lb) Beef or pork bones
  • 2 Potatoes, diced
  • 2 Carrots, diced
  • 1/2 head Cabbage, chopped
  • 1 Onion, chopped
  • 2 cloves Garlic, minced
  • 15ml (1 tbsp) Vegetable oil
  • 1.4L (6 cups) Water
  • 1 tsp Salt
  • 1/2 tsp Black pepper

Method

  1. Heat the oil in a large pot and sauté the onion and garlic until fragrant.
  2. Add the bones and brown lightly on all sides.
  3. Pour in the water, bring to a boil, then reduce to a simmer and cook for 15 minutes.
  4. Add the potatoes and carrots and simmer for 10 minutes.
  5. Add the cabbage, salt, and pepper, and simmer for another 10 minutes until all vegetables are tender.
  6. Skim any excess fat from the surface and serve hot.

Introduction: Lasopy is a hearty vegetable and bone broth soup with clear French influence, eaten as a warming starter or light meal across Madagascar's highlands.

Cultural Background: Cooler evening temperatures in the highlands make a hot soup like this especially welcome after a long day.

Tips: Browning the bones before adding water deepens the flavor of the broth.

Variations: Some versions add pasta or rice toward the end of cooking to make it more filling.

Storage: Refrigerate for up to 3 days.

Reheating: Reheat gently on the stovetop until piping hot.

Nutrition: Approx. 160 kcal, 12g protein, 16g carbohydrates, 6g fat per serving.

FAQs:

Q: Can lasopy be made vegetarian?

A: Yes, omit the bones and use vegetable broth instead, adding a bit more salt to compensate.

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