Els Dimecres és dia de Brou in Minorca (Menorca)

Els Dimecres és dia de Brou in Minorca

Let yourself be warmed by the aroma of the broths that combat the first cold weather of the year
Els Dimecres és dia de Brou in Minorca

Let yourself be warmed by the aroma of the broths that combat the first cold weather of the year
Els Dimecres és dia de Brou in Minorca

Let yourself be warmed by the aroma of the broths that combat the first cold weather of the year
Els Dimecres és dia de Brou in Minorca

Let yourself be warmed by the aroma of the broths that combat the first cold weather of the year
Els Dimecres és dia de Brou in Minorca

Let yourself be warmed by the aroma of the broths that combat the first cold weather of the year

Els Dimecres és dia de Brou in Minorca

Brou (broth) is a typical Minorcan dish that sells itself as a winter gastronomic product for visitors to discover and enjoy. Examples include cocido madrileño (a stew from Madrid), caldo gallego (a broth from Galicia), escudella catalana (a Catalan stew) or olla aranesa (a stew from Aran).

Brou menorquín shares the restorative and comforting qualities of any hot soup or stew, ideal for a cold day. That's why Els Dimecres és dia de Brou is held in December and January, coinciding with the onset of low temperatures on the island, and offers menus at €14 which include a drink, bread and dessert.

This is a very complete dish that can be prepared in different ways and with a variety of ingredients, but the main ones are beef ("xenc"), chicken, potatoes, chickpeas, tomato, onion, carrot, herbs, pasta and/or sobrasada. The meal is usually served in two courses: a first course of brou with noodles and a second course with potatoes, chickpeas and meat.