Ingredients with Measurements:
- 1 pound lamb shoulder, bone-in
- 1 pound beef shank, bone-in
- 1 pound pork ribs, bone-in
- 1 pound chicken thighs, bone-in
- 1 pound chickpeas, soaked overnight
- 1 large onion, chopped
- 2 leeks, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 head of garlic, halved
- 2 bay leaves
- 1 tablespoon black peppercorns
- 1 tablespoon salt
- 1 tablespoon paprika
- 1 tablespoon olive oil
- 1/2 cup rice
- 1/2 cup vermicelli noodles
Special equipment needed:
- Large stockpot
- Cheesecloth
Step-by-step instructions:
1. In a large stockpot, add the lamb, beef, pork, and chicken. Cover with water and bring to a boil. Skim off any foam that rises to the surface.
2. Add the soaked chickpeas, onion, leeks, carrots, celery, garlic, bay leaves, black peppercorns, salt, and paprika. Tie the herbs and spices in a cheesecloth and add to the pot.
3. Reduce the heat to low and let the soup simmer for 2-3 hours, or until the meat is tender and falling off the bone.
4. Remove the meat from the pot and set aside to cool. Strain the soup through a fine-mesh sieve, discarding the solids.
5. Return the soup to the pot and bring to a boil. Add the rice and vermicelli noodles and cook until tender, about 10-15 minutes.
6. Meanwhile, shred the meat and add it back to the pot.
7. Serve hot, garnished with chopped parsley or cilantro.
- Time:
Preparation time: 30 minutes
- Cooking time: 3 hours
Temperature:
- Simmer on low heat
Serving size:
- 6-8 servings
Nutritional information:
- Calories: 450
- Fat: 18g
- Carbohydrates: 30g
- Protein: 40g
Substitutions for ingredients:
- Lamb can be substituted with beef or veal
- Beef shank can be substituted with beef chuck or brisket
- Pork ribs can be substituted with pork shoulder or belly
- Chicken thighs can be substituted with chicken drumsticks or wings
- Chickpeas can be substituted with white beans or lentils
Variations:
- Add potatoes, turnips, or parsnips for a heartier soup
- Use different herbs and spices, such as thyme or rosemary, for a different flavor profile
- Add a splash of vinegar or lemon juice for a tangy twist
Tips and tricks:
- Soak the chickpeas overnight to reduce cooking time
- Skim off any foam that rises to the surface to keep the soup clear
- Shred the meat before adding it back to the pot for easier serving
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days
Reheating instructions:
- Reheat on the stovetop over low heat, stirring occasionally, until heated through
Presentation ideas:
- Serve in individual bowls with a sprinkle of chopped parsley or cilantro on top
Garnishes:
- Chopped parsley or cilantro
Pairings:
- Crusty bread or rolls
Suggested side dishes:
- Roasted vegetables, such as Brussels sprouts or carrots
Troubleshooting advice:
- If the soup is too thick, add more water or broth to thin it out
- If the soup is too thin, let it simmer longer to reduce and thicken
Food safety advice:
- Make sure all meat is cooked to an internal temperature of 165°F to prevent foodborne illness
- Store leftovers promptly in the refrigerator to prevent bacterial growth
Food history:
- Escudella i Carn d'Olla is a traditional Catalan soup that dates back to the Middle Ages. It was originally made with whatever meat and vegetables were available, and was often served during the winter months.
Flavor profiles:
- Savory, hearty, and comforting
Serving suggestions:
- Serve as a main course for a cozy family dinner or holiday meal
Related Categories
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Region: Spanish
Taste: Savory, Herbal, Earthy, Rich, Comforting