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Catalan Christmas Soup

Recipe by Susana Ribes

In Catalonia, the typical Christmas dish is “escudella i carn d’olla”. It takes a long time to be ready, however it is very easy to prepare. It’s delicious and great to celebrate Christmas time with all the family eating together.


Sopa de Galets Christmas Catalan Soup

Preparation time: 45 minutes
Cooking time: 6 – 7 hours

a veal bone
200g of veal
a pork bone
a pork trotter
400g of chicken
150g of black Catalan sausage
250g of pumpkin
2 carrots
20 g of cabbage
2 potatoes
4 leafs of celery
Salt
500 gr of large pasta shells


Add the veal, the bones, the chicken, the pumpkin, the carrots and 3 celery stalks into a big pot with boiling water.

Let it boil for 2 hours.

Keep adding water when it evaporates making sure all the ingredients are always submerged.

After 2 hours, add the blood Catalan sausage, the cabbage, the potatoes and the other celery stalk.

Boil it for 3 – 4 hours more.

When it’s ready, sieve the broth into another big pot.

Keep the meat and all the vegetables in the original pot for later.

Add the pasta (Catalans use Galets) to the broth pot and boil it for 12 minutes, or the time that the pasta requires, following instructions on the package.

Serve the broth with the pasta as a main course and eat the meat and vegetables afterwards.

Keep some space for desert, “turrones” are heavenly.

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