Sopa de navidad | Sopa de Nadal - Recetas Mallorquinas

Summary

In this video, the process of preparing a traditional Mallorcan Christmas soup, *caldo de mallorquín*, is demonstrated. The recipe features a mix of meats like chicken, veal, and turkey, cooked with vegetables in a slow-simmered broth. The meats are first browned in the oven to add flavor before being combined with the vegetables and simmered for up to an hour and a half. The dish also includes a homemade stuffing for the soup, made with a mixture of ingredients like salt, pepper, and a dash of cognac. The result is a rich, hearty soup perfect for the holidays.

Takeaways

• 😀 The dish being prepared is 'caldo mallorquín', a traditional Mallorcan soup made for Christmas celebrations.
• 😀 The recipe uses a variety of meats, including free-range chicken, beef chuck, beef bones, and turkey.
• 😀 Roasting the meat before adding it to the broth helps create a darker, richer-colored soup.
• 😀 The broth is simmered for 1.5 to 2 hours, with the time varying based on the tenderness of the meat.
• 😀 Vegetables such as carrots, onions, and potatoes are added to the broth to enhance flavor.
• 😀 The 'sopa rellena' (soup filling) is prepared separately using seasoned meat and sometimes sherry, and is shaped into small portions.
• 😀 The soup filling is cooked directly in the broth, adding texture and flavor to the soup.
• 😀 The final broth has a golden color due to the roasting process, which enhances its flavor.
• 😀 The strained broth is kept and served with the cooked soup filling after simmering for 20 minutes.
• 😀 The dish can be prepared in advance, and the broth can be stored for a few days in the fridge.
• 😀 This dish is a festive, comforting meal typically enjoyed during Christmas in Mallorca.

Q & A

What is the main dish being prepared in the script?

The main dish being prepared is a traditional 'caldo mallorquín' from Mallorca, a type of stew typically made during the Christmas season.

What types of meat are used for the caldo mallorquín?

The meats used are free-range chicken (pollo campero), tender beef (morcillo), beef bones (huesos de ternera), and turkey neck (mulo de pavo).

Can other meats be used for this dish?

Yes, the recipe allows for other types of meat to be added as per personal preference.

How is the meat prepared before cooking in the broth?

The meat is seasoned with salt, a few drops of oil, and browned in the oven to add flavor and color before being added to the broth.

Why is the meat browned in the oven?

Browning the meat in the oven gives the broth a darker color and adds depth to the flavor of the dish.

What is 'sopa rellena' and how is it prepared?

Sopa rellena is a type of stuffed soup. The filling is made with a mixture of ingredients like salt, pepper, and a touch of brandy (or 'coña'). It is placed in the soup using a spoon, and the hands are kept clean during this process.

What is the role of brandy in the 'sopa rellena'?

Brandy is added to the soup filling to enhance the flavor, as the soup tastes better when it has a hint of brandy.

How long is the meat cooked in the broth?

The meat is cooked on low heat for about an hour and a half to one hour and three-quarters, depending on the tenderness of the meat.

What vegetables are added to the caldo?

Various vegetables are added to the caldo, but the specific types are not mentioned in detail in the transcript.

What is done with the broth once the meat is cooked?

Once the meat has been cooked, the broth is strained, and the liquid is reserved for making dishes like 'ropa vieja'. The broth is then used to cook the sopa rellena.

How long does the 'sopa rellena' cook after being added to the broth?

The 'sopa rellena' is cooked for about 15 minutes, with the smaller portions taking around 8 to 10 minutes and the larger ones needing a bit longer.