I have always wondered what it is about soups that makes them so desired. They are the best food to tone the body on cold days and the first we think of when we are asked to think of a comforting snack. That is why, being the weather as cold as it is, I have given myself to look for Spanish soup recipes to combat the cold and gather them in this small compilation.
Although there are soups all over the world and many of them are very good and tasty, I wanted to make a homeland. Seven soups around Spain they are the protagonists of the moment. To these we can add many more, as our traditional regional cuisine is rich and varied. Surely you can contribute some, right?
The seven best soups in Spain to combat the cold
With such a descriptive name, it is not necessary to clarify the origin of this delicious spoon dish. Without a doubt, one of the star recipes of Galician regional gastronomy. Simple to make and humble ingredients, the result of the simmer Galician soup is tremendously surprising. If you have never eaten it, you are already taking time.
- Ingredients for four servings: 150 grams of small beans, 500 grams of potatoes, 1 bunch of turnip greens or 500 grams of vegetables, 1 large bone of pork backbone, a piece of ham, 2 tender sausages, 50 grams of pork fat or bacon, 2 tablespoons of olive oil and half a teaspoon of sweet paprika.
- Elaboration: The night before, we soak the beans and also the ham (if it is salty). In a large pot and taller than wide, pour two liters of water with a little salt and cook the beans with the meat for an hour and a half, or until they look soft, but not undone. We peel the potatoes and chop them by clicking them, that is, breaking them with the help of the knife. We add them to the broth along with the sausages and keep cooking. Meanwhile, we heat two tablespoons of olive oil in a pan and add the rub. When it has melted and blended with the oil, remove the pan and add the paprika. We stir and add it to the pot with the broth. We wash the vegetables, chop them finely and add them to the pot. When it is cooked, add salt to it and let it rest before serving.
Link | Galician broth recipe cooked over low heat
Madrid stew soup
We cannot talk about Madrid stew soup without explaining how the latter is made, without which the soup would not exist. The cooking of the chickpeas, with the vegetables, the meats and the bones give the broth a powerful and delicious flavor. A soup of stew is a delicacy of gods, a dish of which every Madrilenian is very proud.
- ** Ingredients for six servings: 250 gr of castile chickpeas, 500 gr of meat (blood sausage), chicken shell (or chicken), 2 chicken breasts (or chicken), 2 blood sausages (they like less at home), 6 sausages (which always like more), 1 piece of bacon (better bacon, less fat and more meat), 1 ham tip (or a salty pork foot), 1 cabbage, 1 onion, 3 carrots, 6 small potatoes, 1 clove of garlic, pasta or rice for the soup (40 gr per person). Also for the table, extra virgin olive oil, sherry vinegar and a dry sherry wine.
- Elaboration: We soak some good Castilian chickpeas on the eve of cooking. We will start by cooking, starting from cold water, the meat, the ham tip, the bacon, the chicken (shell and breasts). When the water starts to boil, add the chickpeas, previously drained and washed. When it starts to boil again, add onion and salt and cook for two to three hours. Thirty minutes before the end, we cook the cabbage in a separate pot and, in the pot of the stew, add the sausages, black pudding and carrots (peeled and cut into large pieces). When there are about 15 minutes left, add the potatoes to the cooked pot. At the end, we strain the broth and make the soup by boiling rice or noodles in the broth.
Link | Madrid stew recipe
This traditional recipe is one of the best known dishes in the gastronomy of Mallorca. The version that we present to you, with pork loin and mushrooms, is typical of slaughter meals. You can prepare the soups without these ingredients, they will be equally rich. So that this recipe comes out perfect soups or slices of country bread are essential dry cut very thin.
- Ingredients for four servings: 300 g of small chopped pork loin or sirloin, 1/2 k spring onion, 1 head of garlic, 1 bunch of parsley, 3 tomatoes, 1 potato cut as for an omelette, 1 cabbage, 1 small cauliflower, 1 green pepper, paprika, water, 250 grams of bread for Mallorcan soups (dry country bread cut very thin) and 200 g of mushrooms.
- Elaboration: We start by washing and cutting all the vegetables. In a casserole, better if it is made of clay, we turn the pork loin in olive oil a few times. Next, add the spring onion, the peeled and coarsely chopped garlic, the green pepper, the tomato (unpeeled and finely chopped), the mushrooms and stir everything. Add the potato and parsley and then the cabbage cut into small strips. When the cabbage has lost its water, we add a tablespoon full of paprika, salt and hot water (not too much, it is better to add it to make the vegetables). After a few minutes we add the small chopped cauliflower. When the vegetables are cooked, we move them towards the edges of the casserole and add the bread soups, ensuring that they remain at the bottom of the casserole. We put the vegetables back on top, cover and cook for a few minutes. We serve very hot.
Link | Traditional Mallorcan soup recipe
The seafood soup is very typical of the coastal regions, especially of the Levante area. Each town or city has a different way of preparing it, so it is difficult to find two identical seafood soups. Our version of this flavorful soup is perfect for celebrations and special occasions. It is entertaining, but very simple so encourage us to try it.
- Ingredients for 10-12 servings: 1 hake, 1 kg. clams (cooked and in their broth), 1 kg. of prawns, 1 kg. of mussels, monkfish tails, onion, garlic, white wine, paprika and chillies.
- Elaboration: Cook the hake and the monkfish tails in a pot with plenty of water for a few minutes. Strain the broth, crumble the fish and reserve both. In the same broth, we cook the prawns. Once ready, we remove them and peel them, keeping the bodies, on the one hand, the heads and the tails, on the other. We steam open the mussels, remove the shells and reserve them. Pour the broth from the fish cooking into a large pot and add the hake and monkfish. Let it cook over a very low heat, while we add the clams in their broth. Meanwhile, we grind the heads and the skin of the prawns with the mixer, adding a little water, strain and add to the casserole to give it color and flavor. This process should be repeated several times, also adding the monkfish tails. Let the broth cook over a very low heat. In a frying pan with oil we poach several finely chopped onions and garlic cloves. Add a splash of white wine, some water and paprika, let it reduce a little before adding the mussels and prawns to the casserole. We adjust the salt level and, if we like it spicy, we add chilli to taste. We let it rest before serving.
Link | Seafood soup. My grandmother’s Christmas recipe
Pot of San Antonio or San Antón
San Antonio or San Antón Abad, protector of animals, is a very celebrated festival in Murcia. In the neighborhoods and towns where this saint has special relevance, all kinds of manajares are prepared, among which is the San Antonio pot. There are many versions of this popular stew, all equally delicious and comforting how is.
- Ingredients for four servings: 150 g of whole wheat, 200 g of dried chickpeas or 400 g of canned chickpeas, 175 g of pumpkin, 1 large potato, 2 turnips, 1 onion, 2 bay leaves, 1 red pepper, 1 clove of garlic, black pepper , salt and extra virgin olive oil.
- Elaboration: We wash the wheat and soak it in clean water the night before. We also put the chickpeas to hydrate, in case of using the dried legume. The next day, we rinse and drain well. We put a large pot of water to boil and cook the wheat until it is tender, about 1 hour or 1 hour and a half. We also cook the chickpeas, if they are used dry. We chop the Señora, removing the peduncle and the seeds, and we put it to hydrate. Chop the onion and poach it in a pot with olive oil. We add the wheat, the chickpeas and the chopped potato. Cover with water and cook for 10 minutes. Add the chopped pumpkin and turnip with the bay leaf, lightly salt and cook for 15 more minutes. In a mortar or food processor, we chop the reserved Señora with a little salt, 1 clove of garlic and pepper to taste. We can also fry the Señora apart first. We add to the casserole and check the liquid level. Let it cook for another 15 minutes and correct the salt. We let it rest a bit before serving.
Link | Pot of San Antonio or San Antón. Traditional recipe
Soup purrusalda or porru-salda
A great classic of Basque cuisine is the purrusalda or porru-salda (original name). Comforting and satisfying, this soup is made from salted cod, potato and leek. To enjoy it to the fullest, serve it hot and, if you like, accompany it with some crusts or croutons in the broth. A delight
- Ingredients for four servings: 250 gr of cod, 6 leeks, 3 or 4 potatoes, 2 cloves of garlic, 3/4 liter of stock (fish broth) or water, pepper, bay leaf, olive oil and salt.
- Elaboration: In half a liter of broth we cook the cod, previously desalted, for a few minutes. We remove it and let it cool down before crumbling it and removing any thorns it may contain. In a saucepan with olive oil we fry the garlic, crushing them in the mortar once golden. In the same oil we sauté the leeks cut into pieces and then the potatoes also into pieces. Sauté and add the cod, stir for a couple of minutes before adding the …