Escudella y carn d’olla from Andorra

This dish is my 4th on cooking every national dish and it is a delisious yet complicated soup. #Andorra #cooking#Escudella #cookingchalange #nationaldish

 1 kg ground bacon
 3 eggs
 2Tbsp chopped parsley
 2 cloves of garlic crushes
 2 tsp salt
 1kg pork spine
 2 pork’s feet
 3 beef marrow bones
 2 pork’s ears
 ½ kg lamb neck bones
 1 small roast beef
 2 onions
 3 celery sticks
 3 carrots
 4 leaks
 ½ a cabbage
 3 potatoes
 2 chicken thighs
 1 can of chickpeas
 1 blood sausage
 150 gr of rice
 150 gr of soup pasta


Mix the ground bacon with the 3 eggs, the parsley the garlic and the salt, make in into meatballs and dust them with flour and put them aside.
In a BIG pot put the pork spine with the pork feet and the marrow bones, ad cold water and get it to boil. Once boiling take all the foam from the top.

Add the pork ears, the lamb bones and the roast beef, cover and simmer for 30 min
Add 2 onions whole, 3 celery sticks cut in half, 3 carrots cut in half, 4 leaks cut in half and the 2 outer leafs of a cabbage. Cover and simmer for 30 min

Add 3 potatoes pealed and cut in half and the chicken thigs. Cover and simmer for 25 min
Add the Meatballs and simmer for 25 min
While the meatballs are cooking take some of the broth and transfer it to 2 small pots. In one of them cook the cabbage leafs for 12 min and in the other warm the chick peas. Strain them both returning the liquid to the main pot and set them aside.
Add the blood sausage and simmer for 5 min
Now take everything out of the stock and set them in a meat platter and a vegetable platter
Add 150 gr of rice and simmer for 3 min
Add 150 gr of Soup pasta and simmer for 12 min
These times may vary depending on the type of rice and pasta that you choose, but the idea is that they are done at the same time.