Madrid stew

Ingredients

• 200 g of beef puree
• 100 g of chicken
• 50 g of bacon
• 50 g of Bayonne ham
• 50 g of pig’s trotters
• 50 g of chorizo
• 50 g of black sausage
• 200 ml of beef broth
• 100 grams of that
• 100 g of Savoy cabbage (or cauliflower, green peas)
• 2 carrots
• 2 onions (secured with a clove)
• 1 sedan
• 2 radishes
• 400 g of ground apples (peeled)
• 50 g of pasta
• 3 litres of water

In a pot, pour in three litres of water and add the beef puree, beef bones, pre-soaked pig’s feet (soaked for 12 hours), pork fat, and ham. Bring to a boil, remove any foam, and add the chicken, pre-soaked chickpeas (soaked for 12 hours), carrots, celery, radish, and onion, secured with a clove of garlic. Simmer over low heat for 2 and a half hours. Add the apples about 30 minutes before the end of cooking.

In a separate pot, cook the verza with chorizo and black sausage in the broth from the cocido, along with some water. Remove the necessary broth and mix it with a portion of the verza and sausage cooking broth. Cook the pasta. Serve the soup first, then add the well-drained chickpeas and sliced meat, verza, and sausage.

Serve with a tomato sauce flavored with garlic.