Ingredients with Measurements:
- 1 pound of pork ribs
- 1 pound of beef shank
- 1 pound of chicken thighs
- 1 pound of potatoes, peeled and cubed
- 1 pound of carrots, peeled and chopped
- 1 pound of white beans, soaked overnight
- 1 pound of cabbage, chopped
- 1 onion, chopped
- 4 cloves of garlic, minced
- 1 tablespoon of salt
- 1 teaspoon of black pepper
- 1 teaspoon of paprika
- 1 bay leaf
- 1 pound of caragols (snails), cleaned and cooked
Special equipment needed:
- Large pot
- Skimmer
Step-by-step instructions:
1. In a large pot, add the pork ribs, beef shank, and chicken thighs. Cover with water and bring to a boil.
2. Skim off any foam that rises to the surface. Add the onion, garlic, salt, black pepper, paprika, and bay leaf.
3. Reduce the heat to low and simmer for 1 hour.
4. Add the soaked white beans and simmer for another hour.
5. Add the potatoes, carrots, and cabbage. Simmer for 30 minutes.
6. Add the cooked caragols and simmer for another 10 minutes.
7. Remove the bay leaf and serve hot.
Time:
Preparation time: 30 minutes
Cooking time: 3 hours
Temperature:
Low heat
Serving size:
6-8 servings
Nutritional information:
Calories: 450
Fat: 15g
Carbohydrates: 45g
Protein: 35g
Substitutions for ingredients:
- Pork ribs can be substituted with beef ribs.
- Beef shank can be substituted with beef brisket.
- Chicken thighs can be substituted with chicken drumsticks.
- White beans can be substituted with chickpeas.
Variations:
- Add chorizo or morcilla (blood sausage) for extra flavor.
- Use different vegetables such as turnips, parsnips, or leeks.
- Add noodles or rice for a heartier soup.
Tips and tricks:
- Soak the white beans overnight to reduce cooking time.
- Clean the caragols thoroughly before cooking.
- Skim off any foam that rises to the surface to keep the soup clear.
Storage instructions:
Refrigerate in an airtight container for up to 3 days.
Reheating instructions:
Reheat on the stove over low heat until heated through.
Presentation ideas:
Serve in individual bowls with a slice of crusty bread.
Garnishes:
Sprinkle with chopped parsley or grated Parmesan cheese.
Pairings:
Serve with a glass of red wine such as Tempranillo or Garnacha.
Suggested side dishes:
Serve with a side salad or grilled vegetables.
Troubleshooting advice:
- If the soup is too thick, add more water or broth.
- If the soup is too thin, simmer for longer to reduce the liquid.
Food safety advice:
- Make sure to cook the caragols thoroughly to avoid foodborne illness.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Escudella amb Caragols is a traditional Catalan soup that dates back to the Middle Ages. It was originally a peasant dish made with whatever ingredients were available.
Flavor profiles:
This soup is hearty and flavorful with a rich broth, tender meat, and a variety of vegetables. The caragols add a unique earthy flavor to the dish.
Serving suggestions:
Serve as a main course for lunch or dinner.
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Region: Catalan