Castilian Soup - A Step By Step Recipe With A Photo

Castile Chowder is perfect for a hearty winter lunch. Every man will like this thick Italian soup with an abundance of smoked meats and crackers! Be sure to cook it too!

Cooking description:

Castile stew, known in Spain (which is where it comes from) as potaje castellano, has 3 essential ingredients - smoked meats, crackers and a raw egg, which is cooked in the oven. Many housewives like to add chickpeas and lentils to this soup, making it even more satisfying and thick. Some cooks put bell peppers in the stew, which adds an extra flavor (which is already magical thanks to the garlic). I want to offer you a classic version of how to cook Castilian stew. This recipe is my favorite.

Purpose: For breakfast / For lunch

Main ingredient: Meat / Offal / Ham

Dish: Soups

Cuisine geography: Spanish / European

Ingredients:

• Smoked loaf - 150 Grams
• Bread - 150 Grams
• Ghee lard (pork fat) - 3 tbsp. spoons
• Garlic - 3-4 Cloves
• Ground paprika - 1 tbsp. the spoon
• Broth - 1 Liter
• Salt - To taste
• Egg - 2 Pieces

Servings: 2

How to cook "Castilian stew"

Prepare all the ingredients you need. You can take any smoked meats, I like it to be fatter and more satisfying, so I took a small piece of smoked smoked meat. Pour warm broth into a saucepan, bring to a boil, remove from heat. Cut the smoked meats into thin strips. Cut the bread (I use yesterday's bread) into cubes about 1x1 cm (larger). In a thick-bottomed saucepan, melt the pork fat, add finely chopped garlic in it and lightly fry. As soon as the garlic begins to actively give off its aroma (and this will happen literally in 2 minutes), send the smoked meats to the pan. Then put bread cubes in a saucepan, stir and fry over low heat for 8-10 minutes.