The Spanish Soup “Cosido” Recipe
The main thing in this soup is a very large amount of different meat: beef knuckle, veal, sausage, chorizo. And necessarily beans or chickpeas, depending on the region.
Servings Prep Time
3 5minutes
Cook Time
120minutes
Servings Prep Time
3 5minutes
Cook Time
120minutes
Ingredients
For Soup
  • 250gram Beeffor broth
  • 200gram Chicken
  • 1kilogram Vegetablespotatoes, cauliflower, carrot, beans, tomatoes, turnips or pumpkin
For Meatballs
Instructions
  1. Fill the beef with 3 liters of water. Add the onion and 2 cloves. Bring to a boil, remove the foam and cook for 40 minutes. Add the chicken and cook for another 20 minutes, removing the foam. Remove the finished meat from the broth and cut into pieces, return to the broth.
  2. For cooking vegetables. I had this set: 300 g of potatoes, 300 g of cabbage, 1 carrot, a piece of celery root, 100 g of capsicum, 1 turnip (90 g), 50 g of cabbage, 250 g of tomatoes, 1 stalk of celery (50 g), 1 small bell pepper. The mass of vegetables is given in an already purified form.
  3. Minced meat is passed through a meat grinder along with sausage, onions, nuts. Beat the egg, add salt, pepper and knead the dough.
  4. From the resulting mass, form small meatballs and remove them while in the cold.
  5. Put diced potatoes in boiling broth, bring to a boil, add carrots and celery, cut into strips or slices, bring to a boil again. Reduce the heat to low and put the meatballs in the soup. Cook on low heat for 10 minutes.
  6. Then lay out the cauliflower, divided into small inflorescences, sliced turnips, celery and pepper. Add salt and pepper to taste.
  7. When the soup boils, add the cabbage and green beans and cook after boiling over low heat until the vegetables are soft.
  8. Cut the tomatoes into slices. Add the bay leaf, boil for 2 minutes. Turn off the heat, if desired, put garlic (2-3 cloves) in the soup and let it brew under the lid for 15 minutes.
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