Zelena menestra
Zelena menestra is a traditional dish from the Dubrovnik region in Dalmatia, a mixed green soup with a variety of vegetables and meats.
It was first mentioned in the late 15th century, as a specialty of the Konavle area. Zelena menestra typically includes a mix of green leafy vegetables such as kale, cabbage, Swiss chard, and sometimes other seasonal greens. Various meats are used, often including smoked pork, sausages, and cured meats like pancetta, with beef or lamb occasionally included.
Potatoes are commonly added to give the soup more substance and texture. Additional ingredients like garlic, onions, and sometimes other root vegetables such as carrots and turnips may be included for extra flavor. The flavor profile of Zelena menestra is rich and hearty, combining the smokiness of the cured meats with the earthy flavors of the greens. Read more
It is seasoned simply, often with salt, pepper, and occasionally bay leaves or other herbs. The preparation of Zelena menestra involves blanching the greens first to reduce their bitterness. The meats are typically cooked separately, often simmered or boiled to release their flavors.
The vegetables and meats are then combined and cooked together, allowing the flavors to meld. The soup is slow-cooked to ensure all ingredients are tender and flavorful. Zelena menestra is typically served as a main dish, and is particularly popular in colder months due to its warming and hearty nature.
