Ollapodrida

OLLAPODRIDA (South America)

250 g yellow peas, 2 table spoons of vegetable oil, 2 bulbs, 1 zubchik garlic, 250 g mutton, a half-portion of a chicken broth or ready soup, 250 g a ham, 3 garlick kolbaski or 150 g house sausage, salt, black pepper, caraway seeds, kupyr butenelistnyj, 1/2 heads of cabbage belokochannoj cabbage, 1 celery, 250 g a siliculose string bean, 1 head of cabbage of salad, 250 g carrots.

This dish of the Spanish origin popular almost among all people of the South America. Only names at it various, as for example, Puchero or Cocido. As its basic components some kinds of meat and vegetables serve. In the rest the way of preparation has set of variants depending on various additives.

Peas to presoak for the night that it became soft. For other day to cook it approximately 30 minutes in 2 l of water. Vegetable oil to heat up in the big pan, to add the cut onions, the crushed garlic, the meat cut by large pieces (beef, mutton, can be and a hen), a ham and all to fry before formation of a brown crust.

To it to add the cut sausage, peas with water in which it cooked, in a mix to add spices and to leave on small fire to cook within 90-120 minutes. Then to add the cut cabbage, a celery, carrots, a siliculose string bean and the head of cabbage of salad cut on 4 parts.

On a table the dish moves in a ceramic bowl. To taste it is possible to add tomato juice.