Castilian stew
Description
The recipe won't take much time. Castilian stew, known in Spain (where it originates) as potaje castellano, has three essential ingredients—smoked meats, croutons, and a raw egg that is cooked in the oven. Many home cooks like to add chickpeas and lentils to this soup, making it even heartier and thicker. Some chefs also add sweet pepper to the stew, which enhances its aroma (though it's already wonderfully fragrant thanks to garlic). I'd like to offer you the classic version. Serve with fresh herbs and sour cream.
Instructions
- 1
Step 1
Prepare all the necessary ingredients. You can use any smoked meats; I prefer something fattier and more filling, so I used a small piece of smoked pork head. Pour warm broth into a saucepan, bring to a boil, then remove from heat.
- 2
Step 2
Cut the smoked meats into thin strips.
- 3
Step 3
Cut the bread (I use yesterday's bread) into cubes about 1x1 cm (can be larger).
- 4
Step 4
In a heavy-bottomed pot, melt the pork fat, add finely chopped garlic, and lightly fry.
- 5
Step 5
As soon as the garlic starts releasing its aroma intensely (which will happen in just 2 minutes), add the smoked meat to the pot.
- 6
Step 6
Next, add the bread cubes to the pot, mix well, and cook over low heat for 8–10 minutes.
- 7
Step 7
Then add paprika and salt to taste to the pot. Pour in the broth (note that you may need less broth—the soup should not be too thin). Simmer over low heat for 3 minutes after boiling.
- 8
Step 8
Pour the soup into pots, and crack an egg into each pot. Place the pots in a preheated oven at 180 degrees for 5–10 minutes (until the eggs are cooked).
- 9
Step 9
Castilian stew is ready. Serve with fresh herbs.