Spanish Meat Soup "Cocido"
6 servings
180 minutes
The Spanish meat soup 'Cocido' is a hearty and flavorful dish deeply rooted in Spanish culinary tradition. Its history dates back to ancient village recipes where peasants boiled meat and vegetables in a large pot, creating a thick and nourishing soup that could feed the whole family. The taste of Cocido is multifaceted: tender meat, aromatic peas, spicy chorizo sausage, and savory blood sausage harmoniously blend with the light sweetness of carrots and potatoes. Traditionally served on several plates: first the broth with noodles, then the meat with peas and vegetables, and cabbage as a finishing touch. This soup is perfect for cold days, warming you up and providing a sense of coziness; its flavor lingers in memory like the warmth of the Spanish sun.
1
Soak the chickpeas in salted water overnight.
- Chickpeas: 300 g
- Salt: to taste
2
Boil the knuckle, bones, chicken, and ham in two liters of water. Tie the Turkish peas in a cheesecloth bag and boil them with the meat and bones for two to three hours.
- Beef shank (shin): 300 g
- Veal bones: 250 g
- Chicken: 300 g
3
Chop the cabbage and boil it in a small amount of pea-meat broth. Set aside in a warm place.
- White cabbage: 200 g
4
During cooking, after about an hour, add whole carrots and potatoes, chorizo sausage, and blood sausage to the broth.
- Carrot: 3 pieces
- Potato: 3 pieces
- Chorizo: 100 g
- Blood sausage: 100 g
5
When the peas become soft, pour a liter of broth into another container and boil the noodles in it. Use medium-sized noodles; the amount will determine whether the Cosido is thick or thin.
- Noodles: 100 g
6
Drain the broth from the cabbage standing in a warm place and add fried garlic to the cabbage.
- Garlic: 3 cloves
7
Serve at the table on several plates: noodle soup, boiled meat with peas and whole boiled potatoes and carrots, cabbage separately.
