The recipe I bring you today should become a staple in your kitchen this winter. For me, it is one of the best ways to eat soup, since all the ingredients are cut into small pieces and you can eat the meats, vegetables, pasta and legumes in a single bite all mixed together (hence its name, since barrejada means "mixed" in Catalan).
You can vary the ingredients to suit your taste. For example, you can add celery or parsnip, use beans instead of chickpeas (or even cook it with both legumes), use noodles instead of galets, add a handful of rice… in the end the result will be delicious and comforting.
To make my soups I always use my cocottes Le Creuset. The one you see in the photo is the new Evolution model in Marseille blue, which is truly gorgeous, and right now the 24 cm size has an excellent price in the store. Don't miss the chance to get a casserole at this one-time price.
Le Creuset damascus steel knife and Le Creuset round Evolution cocotte
Ingredients (for 4 people)
- 1 beef knuckle bone
- 1 pork backbone bone
- 1 chicken carcass
- 200gr beef shin
- 1 boneless, skinless chicken thigh
- 150gr fresh pork belly
- 150gr chickpeas
- 2 carrots
- 1 leek
- 1 turnip
- 1 potato
- 100gr galets
- 1 white butifarra
- 1 black butifarra
- 3L of water
- salt
Preparation
1. The night before, soak the chickpeas in lukewarm water with a handful of salt.
2. The next day, wash and drain the chickpeas. Set them aside.
3. Put 3 liters of water in a casserole and add the beef and pork bones and the chicken carcass. Bring to a boil. Remove the foam that forms with the help of a spoon or a skimmer.
4. Add the chickpeas and let the escudella simmer over low heat for half an hour.
5. After that time, add the beef shin, the chicken thigh and the pork belly, all cut into small dice. Let it cook for another hour, always over low heat.
6. Peel and dice the carrots and the turnip. Also cut the white part of the leek into small pieces. Add all the vegetables to the casserole and let it cook for 30 minutes.
7. Remove the bones and carcass from the escudella and discard them. Adjust the salt to taste and add the diced potato and the galets. Cook for about 15 minutes, until the pasta is al dente. At the last moment, add the butifarra sausages, also diced, and let the whole Set boil for two minutes. Serve piping hot in pretty soup tureens or classic soup plates.
Comments
Claudia said:
Muchas gracias Olga, yo no lo hubiera explicado mejor :)
Saludos!
Olga said:
Yo soy catalana, como la escudella.
Los galets són la pasta alimenticia, de trigo, la que se aprecia muy bien en la foto.
La butifarra blanca y negra són embutidos, de cerdo, la blanca no lleva sangre y la negra sí, de aquí el color oscuro.
En Catalunya es típico para el día de Navidad, rellenar los galets de talla grande con carne picada y cocerlos en un buen caldo, está riquísimo.
Igual que la escudella, que bien caliente reanima a cualquiera.
Martha Elena said:
Se ve rica esta sopa solo que no sé que son los Galets, ni la butifarra, pues soy de México, D.F, pero investigaré y adaptaré para hacerla de acuerdo a mi país, por lo demás, se ve fácil de hacer. Gracias por compartir
Martha Elena said:
Se ve rica esta sopa solo que no sé que son los Galets, ni la butifarra, pues soy de México, D.F, pero investigaré y adaptaré para hacerla de acuerdo a mi país, por lo demás, se ve fácil de hacer. Gracias por compartir
Kuqui said:
Es ,creo, una de las más suculentas sopas! Y queridas por mi! Era la favorita de mi madre! Junto con la de rape. Gracias.