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Spartan Black Broth (Melas Zomos)

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Melas Zomos is an ancient Spartan dish made with pork shank, pork blood, vinegar, onions, and bay leaves. This stark and nutrient-rich broth reflects the discipline and austerity of Spartan society, designed to provide sustenance and foster resilience among their warriors.
Prep Time 15 minutes
Cook Time 1 hour

Ingredients

  • 1 lb pork shank
  • 1/2 pint pork blood
  • 1/2 cup vinegar we used grape vinegar
  • 1 Tbsp olive oil
  • 1/2 tsp salt
  • 2 bay leaves
  • 1 onion chopped
  • Barley optional

Instructions

  • Prepare the Base: Set a large stock pot over medium heat. Add the olive oil and onions, and cook until tender and lightly browned, about 10 minutes. If using barley, add it with the onions and toast it lightly.
  • Sear the Pork: Add the chopped pork shank to the pot and cook for another 10 minutes. Searing the meat carefully will add a good amount of flavor to the dish, but try not to burn the fond on the bottom of the pot, as it will add a burnt flavor to your soup.
  • Deglaze and Simmer: Deglaze the pot with the vinegar, then add about 3-4 cups of water, the bay leaves, and the salt. Once the mixture is boiling, lower the heat to medium-low and simmer, covered, for about 45 minutes to an hour (the longer, the better).
  • Add the Blood: When the pork is cooked through and tender, add the pork blood, and allow it to simmer for about 10-15 minutes more while stirring constantly. If the soup begins to thicken too much, you can add a little more water to reach the desired consistency.
  • Serve: Adjust the final flavor to your liking and serve warm. Zomos is best enjoyed with simple accompaniments like bread or a side of greens, reflecting the Spartan commitment to simplicity.

Video

Notes

  • Blood Subsitute: If you don't have or want to use Pig's Blood, feel free to swap with the same portion of either Beef Broth or Red Wine. 
 
  • Searing the Pork: Take care not to burn the pork or onions when searing, as burnt flavors can overpower the dish's simple, earthy taste.
 
  • Adjusting Flavor: The vinegar adds sharpness to the broth; feel free to adjust the amount to suit your taste, especially if you prefer a milder acidity.