Spanish Meat Soup 'Cocido'
⏳ Time
3 hours
🥕 Ingredients
13
🍽️ Servings
6
Description
Spanish Meat Soup 'Cocido'
Ingredients
- Chickpea - 10.6 oz
- Beef Shank - 10.6 oz
- Veal Bones - 8.8 oz
- Poultry - 10.6 oz
- Pork fat - 5.3 oz
- Chorizo - 3.5 oz
- Blood Sausage - 3.5 oz
- Garlic - 3 cloves
- White Cabbage - 7.1 oz
- Turnips - 3 pieces
- Salad Potatoes - 3 pieces
- Udon Noodles - 3.5 oz
- Salt - to taste
Step by Step guide
Step 1
Soak the chickpeas overnight in salted water.
Step 2
In two liters of water, boil the shank, bones, chicken, and ham. Tie the chickpeas in a cheesecloth bag and cook them together with the meat and bones for two to three hours.
Step 3
Chop the cabbage and boil it in a small amount of pea-meat broth. Set aside in a warm place.
Step 4
During cooking, about an hour to an hour and a half after boiling begins, add whole carrots and potatoes, chorizo, and blood sausage to the broth.
Step 5
When the chickpeas are soft, pour one liter of broth into another pot and cook the noodles in it. Use medium-sized noodles; the amount will determine whether the Cocido is thick or thin.
Step 6
Drain the broth from the cabbage that has been kept warm and add sautéed garlic to the cabbage.
Step 7
Serve on several plates: noodle soup, boiled meat with chickpeas, and whole boiled potatoes and carrots, with the cabbage served separately.
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