Garbure

The garbure is a soup with the cabbage with pieces of vegetables, traditional of the Gascon Cuisine in the south-west of the France. It is a dish which points out the Potée. One will accompany it by a constructed Vin of the area like the Madiran AOC.

The garbure was the daily food of the Gascon peasants. It varied from one house to the other and according to the rate/rhythm of seasons, with the resources of the kitchen garden and the salting tub. The principle of its receipt consists in making lengthily cook a set of vegetables and meats in general Confit be.

Side vegetables, all is possible. They must be numerous. One speaks about a sheaf ( garbɵ ): the curly kale accompanied by the bean - corn (known as bean tarbais ) fresh or dry, by Fève S, Mange-tout, Potatoes, Navet S, large Pois, Oignon S, sometimes by Carotte S, Rave S and even by Laitue S, of Châtaigne S, Ortie S even of Bourrache.

As for the meats there, one finds obviously the thigh of duck, crystallized in his grease, which brings a priceless savor. But, a Carcass, some meat offals of Anatidé, a bulge of dried pig, the core of a large ham (the camalhoû ) or a piece of the neck of pig, Sausage, Gizzard S, dry coasts (the coustoûs ) do not spoil of anything the unit.

Been used out of soup or dish as resistance the garbure can be adapted to the needs for each one. Its tasting can end in traditional the Chabrot.

Event related to garbure

The first weekend of September is organized Garburade with Oloron co. Marie (Yrénées-Atlantiques) which is a contest or clash several cooks to work out best garbure.

Monday of the festivals of Ger (last weekend of July), a giant garbure is organized by the young people and of old village. This demonstration attracts more than 1500 guests to taste this dish and to feast with the sound of the Bandas which animate the evening.

Receipt

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