Spanish soup "Olja Podriga"
4 servings
150 minutes
Spanish soup 'Olla Podrida' is a rich and aromatic dish with roots deep in traditional Spanish cuisine. The name of the soup translates to 'poor pot,' as it was originally a peasant dish made with available ingredients: various types of meat, peas, and vegetables. This soup has a rich flavor due to the combination of beef, veal, pork, and smoked sausage, along with a creamy hint from grated cheese. Its thick, nourishing texture makes it an ideal option for a hearty lunch. In Spain, Olla Podrida is traditionally served with bread and red wine, highlighting its rich meaty taste. It is not just a soup — it's a culinary journey into the Spanish countryside filled with Mediterranean aromas and flavors.
1
Soak the peas overnight.
- Dried peas: 100 g
2
Wash the meat and fatback, cover with cold water and bring to a boil. Skim off the foam, reduce the heat, and cook for 30 minutes.
- Bone-in beef: 300 g
- Veal: 200 g
- Pork: 200 g
- Lard (back fat): 100 g
3
Add peas and spices. Cook for 1.5 hours.
- Dried peas: 100 g
- Bay leaf: 2 pieces
- Black peppercorns: to taste
- Salt: to taste
4
Cut the carrots, celery, and potatoes. Chop the onion and garlic. Shred the cabbage. Add the vegetables to the soup.
- Carrot: 1 piece
- Celery: 1 piece
- Potato: 4 pieces
- Onion: 2 heads
- Garlic: 3 cloves
- Savoy cabbage: 0.5 piece
5
Peel the tomatoes and add them to the soup. Season with salt and pepper, and cook until ready.
- Tomatoes: 3 pieces
- Black peppercorns: to taste
- Salt: to taste
6
Slice the sausage and add it to the soup. Bring to a boil and remove from heat.
- Smoked sausage: 100 g
7
Sprinkle the soup with chopped greens and grated cheese.
- Fresh herbs: 1 bunch
- Cheese: 50 g
