Olla podrida

Olla podrida [' oʎa po'ðɾiða ] is a typical dish from Castilian cuisine and was originally a stew, which was in the 19th century eventually changed to a broth based on meat and vegetables.

The main ingredients were different meats, also poultry, ham, bacon, onions, chickpeas ( garbanzo ) and other vegetables, cooked with garlic, pepper, spice and a little water for hours in a sealed pot. In a recipe from 1845, the base is a whole pig's head, were added lettuce, cabbage, pumpkin, beetroot, carrots, beans, celery, endive, onions, garlic, peppers and several Spanish sausages. For a second saucepan chickpeas, beef, chicken and bacon were added later before serving.

The name of the dish literally means " rotten pot " ( pudrir from Spanish, " rot, decay "), but actually comes from the medieval Spanish expression poderida olla ( " mighty pot "). Over time, the e is swallowed, making it come to a change in meaning. In French, was " rotten pot " first translated literally with pot pourri; today means potpourri because of the many ingredients of this body as much as mishmash. The later French term was pot d' oille.

This dish is still eaten in Spain in different versions, but now wears mostly the name puchero or cocido.

History

Since the 16th century Olla podrida was considered Spanish National Court, which was eaten by all classes, even the nobility. The stew was adopted by other countries kitchens very soon and also referred to as "Spanish soup " in the German language area. Already one of the first printed German cook books dating back to 1581, entitled A new cookbook by Marx Rumpolt contained a recipe for " Hollapotrida ," with the addition " is good for king and emperor, for princes and lords ."

Very popular the Olla was in Switzerland, particularly in Zurich, where she was a popular Sunday dish that could simmer while church attendance on the hearth in front of him. For a long time the stew was also valued at the French court at Versailles, especially the time of Louis XIV ( 1643-1715 ). The King owned several noble vessels specifically for the Oille that were not oval, but round unlike other terrines. The Pot d' oille was the first speed of a menu. In the version of the French court " ordinary ingredients" such as offal, pork or cabbage were frowned upon, but instead contained the recipes now partridges, pigeons, quail, asparagus, peas, etc. The pots used were made ​​of silver.

Olla potrida "(...) It is understood, however: In Germany, the court was also known, however, was prepared with completely different ingredients, the original has been little appreciated as the entry in the Oeconomischen Encyclopedia of Johann Georg Krünitz occupied in the 18th century usually some almost rotten court below, which is very popular in Spain. It consists in a strange mixture of all sorts of things, as onions, garlic, squash, cucumbers and white chard, along with a bite pork, and twice as much mutton (...) and is also at the same time much saffron below. For the Spanish, it is a great treat for the others, however, who are not used to it, it's a nasty court. "

In the 18th century, fine soups and broths were especially popular among the nobility, who were regarded as particularly invigorating. For the preparation of broths many ingredients of Olla were used as a base, but they were no longer eaten. At the imperial court in Vienna, the Hofburg Palace, the "Spanish soup " was served as a broth until the early 20th century as midnight soup with festive balls. The farm had specially a soup kitchen. The Munich court cook Johann Rottenhöfer in his cookbook a recipe for such a broth handed with the indication: ". These very strong and tasty broth is exclusively given only after major evening entertainment "

Still existing variants are the Flemish and Dutch stew Hochpot, in Holland called Oli podrigo. In Argentina today is called the Olla puchero and is still very popular.

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