Escudella

 ( Catalan Cuisine ) 

Escudella i carn d'olla, or shorter escudella (; ), is a traditional Catalan cuisine and Valencian soup made with meat and Vegetable.

Francesc Eiximenis wrote in the 14th century that it was eaten every day by Catalan people. Totes les sopes: Brous, escudelles i sopes d'arreu, de Jaume Fàbrega. Cossetània Edicions, 2008.

It is characterized by the use of a pilota, a very big meatball spiced with garlic and parsley; it also contains vegetables as celery, cabbage, carrots, etc. depending on the season. Additionally, bones, sausages called botifarra, and other types of meat, can be used. In historical times, a type called escudella de pagès, which had pasta and rice, was made mainly on Thursdays and Sundays, and it is traditionally eaten on Christmas Day.

---

Service Escudella is typically served in two parts:

• The escudella proper is a soup consisting of a broth with pasta, rice or both.
• The carn d'olla is all the meat used in the broth, served afterwards in a tray along with the vegetables used.
  C. Andrews (1997). 9781898697763, Grub Street. . ISBN 9781898697763

When both parts are served mixed together, it is called escudella barrejada.

---

Escudella de Nadal There is a particular version of this soup that can be called " escudella de Nadal" (Christmas soup) or either " sopa de galets" (galets' soup), and is very typical on Christmas Day.

C.A. Nadeau (2025). 9781442637306, University of Toronto Press. . ISBN 9781442637306

It includes meat from four different animals, a pilota, several vegetables and the traditional special type of pasta, known as galets, which are snail-shaped and notable for their considerable size.

---

See also

• Catalan cuisine
• List of soups

Categories: Catalan Cuisine, Spanish Soups And Stews, Meat Stews, Andorran Cuisine, National Dishes

Post Comment