Escudella i Carn D'olla is a traditional Andorran recipe for a meat and vegetable soup served with pasta. The full recipe is presented here and I hope you enjoy this classic Andorran dish of: Escudella i Carn D'olla.
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Escudella i carn d'olla, or shorter escudella, is a traditional Catalan and Valencian soup made with meat and vegetables. This recipe is for a heartwarming soup that's the national dish of Andorra.
Ingredients:
575g Beef on the Bone
250g Pork Shoulder
150g Mutton
2 Beef Bones
2 Chicken Legs
2 Meatballs
2 Pork Sausages, sliced into thin rounds
220g Chickpeas
2 Potatoes, peeled and cut into small pieces
1 Turnip, peeled and cut into small pieces
½ Savoy Cabbage, outer leaves removed and shredded
½ Leek (split lengthways but kept whole)
1 Celery stick split lengthways but kept whole
2 Carrots, peeled and cut into small pieces
1 Onion halved (no need to peel)
100g Pasta (conchiglie is common)
1½ tsp Salt
Begin with the meatballs. Combine all the ingredients (except the egg) in a bowl and mix to combine. Now add the egg and mix thoroughly through the other ingredients (this is your binding agent). Take about a heaped tablespoon of the mixture and shape into a ball. Sit on a greased baking tray as you make the remaining meatballs. Once done, transfer the meatballs to the refrigerator to chill as you start preparing the soup base.
Wash the pieces of meat then add along with the bones to a stockpot with a teaspoon of salt. Pour over about 2l of water (ensure the meat is covered, adding more liquid if necessary). Place over medium heat and cook the meat for 90 minutes. After 45 minutes skim off and remove any foam and fat that has risen to the surface of the liquid.
After 90 minutes add the onion, leek and celery then keep cooking for a further 30 minutes. At this point remove and discard the onion, leek and celery.
Take out the meat and shred into small pieces (set these aside for later).
Now add the peeled potatoes, carrots, turnip, cabbage, meatballs, pork sausages, and chickpeas to the stock. Top up the stock with 250ml water and 1 tsp salt.
After 20 minutes, remove the vegetables and set aside to keep warm.
Strain the stock, return it to the pan, and add the pasta. Cook for 15 minutes.
Serve the soup in a bowl first, then add the vegetables and meat side dishes. If you wish you can return some of the vegetables and meat to each individual soup bowl.
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