BACK TO MY ROOTS - 'Cocido madrileño' (Madrid style soup pot)

Hi Loves,

This is Lovely,

Herself,

as you may know, my roots are in Spain, so I would like to share a meal from my home country.

A traditional Cocido recipe, Spain’s ultimate comfort food. Cocido Madrileno will feed a crowd with this communal recipe, perfect for family gatherings. Several types of meat are stewed with Winter vegetables and served family-style in this traditional Cocido recipe.

Preparation:

Soak the chickpeas in lukewarm water with a little salt the evening before and let them soak. The next morning, take out the chickpeas and drain them. Place the meat, bacon, washed bones, and Serrano ham in a large saucepan, cover with about 4 liters of water and heat. As soon as the water comes to a boil, the foam will form on the surface. Remove with a slotted spoon and add chickpeas. As soon as the liquid comes to a boil again, add the carrots, onion, and beetroot. Cook on a low flame for at least three hours until the chickpeas are through. Twenty minutes before the end of the cooking time, add the peeled and halved potatoes. Taste and season with salt. At the same time, boil chopped white cabbage in another saucepan for half an hour. Drain and sauté with garlic. Cook the chorizo ​​(paprika sausage) and black pudding in a separate saucepan so that the broth does not take on any color. Inlay: Beat eggs and work with breadcrumbs, finely chopped garlic cloves, parsley, and a little salt to form a dough. Shape dumplings with two spoons and fry them while swimming in hot oil. It is not necessary to bread the dumplings with flour or egg, as the dough is firm enough and does not crumble. Before serving the 'Cocido', put the dumplings in the soup and bring to the boil again. Shape dumplings with two spoons and fry them while swimming in hot oil. It is not necessary to bread the dumplings with flour or egg, as the dough is firm enough and does not crumble. Before serving the 'Cocido', put the dumplings in the soup and bring to the boil again. Shape dumplings with two spoons and fry them while swimming in hot oil. It is not necessary to bread the dumplings with flour or egg, as the dough is firm enough and does not crumble. Before serving the 'Cocido', put the dumplings in the soup and bring to the boil again.

Serving suggestion

The 'Cocido madrileño' is a so-called three-course dish. First, you serve the soup with the soup noodles (which you cook in the soup for 5 minutes). Then the chickpeas are served on a platter with the vegetables: the fried white cabbage, the carrots, and the white beets in slices (approx. 2 cm). The onions are added to the soup to give it a taste but then removed again. Serve the soup with the soup garnish and serve with a tomato sauce made from skinned, chopped, and seared tomatoes in a sauceboat. The third course consists of the pieces of meat, the sausage products, the bacon, and the marrow bones. The bone marrow embodies a particularly tasty toast spread.

Enjoy the food, Loves, and have a wonderful time.