Sopa bruta (Rustic hen Soup)<\/h1>![](\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2025\/06\/Capcalera-principal-768x7503-1.jpg\")
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\nThe dish owes its name sopa bruta<\/em> (“dirty soup”) to the variety of offal it contains<\/strong>, and also to the fact that adding chopped liver<\/strong> gives the broth a dark, brownish hue<\/strong>. It was traditionally eaten during festive occasions such as the local festival or Christmas<\/strong>. As hen was not easily accessible, this dish was reserved for special days.<\/p>
\nThis recipe is part of the White Paper of Gastronomic Tourism in Tortosa<\/strong><\/a> and was provided by Margaret Nofre<\/strong>. It was prepared at the Hospitality School of the Dertosa High School<\/strong> in Tortosa by the same chef.<\/p>
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The dish owes its name sopa bruta<\/em> (“dirty soup”) to the variety of offal it contains<\/strong>, and also to the fact that adding chopped liver<\/strong> gives the broth a dark, brownish hue<\/strong>. It was traditionally eaten during festive occasions such as the local festival or Christmas<\/strong>. As hen was not easily accessible, this dish was reserved for special days.<\/p> This recipe is part of the White Paper of Gastronomic Tourism in Tortosa<\/strong><\/a> and was provided by Margaret Nofre<\/strong>. It was prepared at the Hospitality School of the Dertosa High School<\/strong> in Tortosa by the same chef.<\/p> <\/div><\/div>
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