Escudella i Carn d’Olla (Andorran Meat and Vegetable Stew Soup) (Escudella i Carn d’Olla)
The Quirky Foodster Team
Ingredients
- Beef shank or shin, bone-in — 500 g (1.1 lb)
- Pork ribs — 300 g (10.5 oz)
- Chicken thighs, bone-in — 300 g (10.5 oz)
- Carrots, whole — 200 g (2 medium)
- Potatoes, whole — 300 g (2 medium)
- Cabbage, quartered — 200 g (1/4 head)
- Chickpeas, soaked overnight — 150 g (3/4 cup)
- Small soup pasta (galets or similar) — 150 g (1 cup)
- Water — 2.5 L (10 cups)
- Salt — 12 g (2 1/2 tsp)
Method
- Combine the beef, pork ribs, chicken, chickpeas and water in a large pot; bring to a boil, skimming any foam.
- Reduce heat and simmer covered for 1 hour 15 minutes.
- Add the carrots and potatoes and simmer a further 30 minutes.
- Add the cabbage and continue simmering for 15 minutes until all the meats and vegetables are very tender.
- Strain out a portion of the broth into a separate pot, bring to a boil, and cook the pasta in it until tender.
- Serve the pasta and broth as a first course, followed by the meats and vegetables served together as a main course.
Introduction: A substantial, slow-simmered broth of meats, vegetables and pasta, traditionally served as a soup course followed by the tender meats and vegetables as a main.
Cultural Background: Escudella is considered Andorra’s most iconic dish, closely shared with Catalonia, and forms the centrepiece of the traditional two-course Escudella i Carn d’Olla meal, especially prominent around Christmas.
Tips: Skim the broth well in the early stages for the clearest, cleanest-tasting result. Cooking the pasta separately in a portion of broth keeps the starch from clouding the main pot.
Variations: Add a pilota (seasoned meatball) to the pot for the festive Christmas version. Include turnip alongside the carrot and potato for extra depth.
Vegetarian/Vegan: No authentic vegetarian version exists for this meat-based national dish.
Serving Suggestions: Serve as the traditional two-course meal: broth and pasta first, then the meats and vegetables.
Storage: Refrigerate broth and solids together for up to 3 days; flavour improves the next day.
Reheating: Reheat gently on the stovetop until piping hot throughout.
Nutrition: 420 kcal | Protein 32g | Carbs 28g | Fat 18g
FAQs:
Q: What is a pilota?
A: It’s a large seasoned meatball, often made with breadcrumbs, egg and herbs, traditionally added to the pot for festive versions of escudella.
Q: Can this be made in a slow cooker?
A: Yes, though the traditional stovetop method allows better control over skimming and staging the vegetables.
- Beef shank or shin, bone-in — 500 g (1.1 lb)
- Pork ribs — 300 g (10.5 oz)
- Chicken thighs, bone-in — 300 g (10.5 oz)
- Carrots, whole — 200 g (2 medium)
- Potatoes, whole — 300 g (2 medium)
- Cabbage, quartered — 200 g (1/4 head)
- Chickpeas, soaked overnight — 150 g (3/4 cup)
- Small soup pasta (galets or similar) — 150 g (1 cup)
- Water — 2.5 L (10 cups)
- Salt — 12 g (2 1/2 tsp)
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