How much kosido to cook?
It takes a day to make kosido. Clean time in the kitchen is 3 hours.
How to cook kosido
Products
per pot 5 liters
Chickpeas - 200 grams
Chicken breasts - 2 pieces
Beef pulp - 500 grams
Lard - a small piece, better with a meat slot
Chorizo (Spanish spicy sausage) - 2 pieces
White cabbage - 200 grams
Sweet pepper (green) - 2 pieces
Tomatoes (small size) - 2 pieces
Potatoes - 4 pieces
Small vermicelli - 2 tablespoons
Salt - 1 tablespoon
How to cook kosido
1. Rinse the chickpeas, cover with cold water and soak for 8 hours.
2. Defrost the meat, if it was frozen, and rinse under running water.
3. Pour the chickpeas into a 5 liter saucepan.
4. Pour 2/3 of the volume of water into a saucepan, put the pan on fire.
5. Add chicken breasts and a whole piece of bacon to the pan.
6. Bring to a boil over high heat.
7. After the soup has boiled, reduce heat to medium.
8. Skim off the foam and season with salt.
9. Cook for 3 hours.
10. If a lot of water has boiled away, you can add water to the pot.
11. Peel the potatoes, wash, cut into cubes 2 centimeters side.
12. Wash the pepper, remove the seed nest and stalk, cut into half rings.
13. Clean cabbage from dirty leaves, wash and chop into large strips.
14. Wash the tomatoes and cut into 4 pieces.
15. Cut the blood sausage into large circles.
16. Add vegetables and blood sausage to soup and cook for 20 minutes.
17. If the meat and chickpeas are soft, the soup is ready.
18. Take some broth into a small saucepan.
19. Put the broth on the stove and boil.
20. Add noodles, cook for 2 minutes.
Serve the kosido hot by pouring into bowls with the vermicelli in a separate bowl.
Fusofacts
- Kosido - traditional Spanish thick soup... It is based on smoked meat, vegetables and chickpeas. Kosido is two dishes in one: first and second.- Residents of the northern provinces of Spain cook kosido with beans... In the south of the country, soup is prepared with chickpeas.
- Kosido - very hearty dish... Traditionally, it was widespread among the poorest peasants, as it perfectly recuperated after hard physical work, especially in the cold winter. Soup was served as the first course. The second course was boiled chickpeas with vegetables. Then came the sausage and boiled meat. Since the beginning of the twentieth century, kosido has become increasingly common among the middle class and even among the nobility. Today, kosido soup is included in the menus of many restaurants. There are restaurants that specialize in cooking exactly kosido.
- Kosido soup can be serve both for lunch and dinner.
- You can use pork and beef to make kosido soup. For lovers less high-calorie food you can use turkey or chicken.
- Standard proportions for cooking kosido (for a five-liter saucepan: 500 grams of meat, 300 grams of smoked meats, 200 grams of chickpeas, 200 grams of cabbage.
- It is believed that prototype kosido was invented by the Jews, preparing the most satisfying dish before Shabbat.
- It is recommended to cook kosido in a thick-walled saucepan.
- Traditionally if you are invited to a koshido, then you, as a guest, should not come empty-handed. Take a bottle of wine as a minimum.
- Kosido serve with herbs, marinades and pickles, as well as fresh coarse bread.
- Since kosido is cooked for a very long time, in restaurants accept orders in advance for cooking. So that you get not yesterday's soup, but just boiled soup.
Take a look more soupshow to cook them and cooking time!
Last update Author / Editor - Lydia Ivanova