Kaber soup

Boneless leg soup

Ingredients: Knuckles, onion, garlic, vinegar, carrots, celery, spices (bay leaves, cardamom, salt, pepper). Method: Clean the Knuckles and boil for 10 minutes. Drain and wash the Knuckles again, then return them to the water with the onion, carrots, celery, garlic, and spices. Leave the Knuckles on low heat until cooked for about two hours. Serve the soup with the Knuckles.

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Pigeon soup containing half a boiled pigeon and grits

Orzo soup