Four Warm Recipes to Make in the Fall

Few things make you warmer than a delicious stew, a soup or any recipe served hot. That’s why today we want to present four dishes to eat with a spoon that are delightful and perfect to enjoy on an autumn day. What’s your favorite?

Garlic Soup

This is one of the most traditional recipes (and one of the oldest) since its content is based on typical, cheap foods, to which all social classes in Spain had access to. There are many varieties according to the Spanish community, in order to transform the traditional recipe with the inclusion of new foods.  Take for example the Andalusian garlic soup, which includes cauliflower. The Aragonese, another one, includes eggs and croutons. To enjoy this traditional recipe, it is best to go to  Castilla la Mancha where the bread is cooked in the broth, along with the oil, garlic and a little parsley.

Sopa de ajo con pimentón y huevo

Rioja-Style Potatoes

This is a very simple dish, and the only ingredients are the potato, the chorizo and the paprika. It is definitely essential on cold days as it provides a lot of energy and warms you up. It is originally from La Rioja and Álava, and they say that this traditional dish comes from the invasion of Napoleon, who introduced the consumption of potato in broths. It was in Aldeanueva de Ebro where the day laborers made this broth with potatoes and chorizo riojano, a delicacy of gods.
Patatas a la riojana

Chesnut Soup

This is the least caloric dried fruit, and it is one of the essential foods of autumn and winter. A typical recipe, especially in Galician cuisine, is the Maia broth or chestnut soup. This is made by cooking the chestnuts in water with garlic, which can turn it into a delicious sauté full of onions, pimentos and vinegar. Nowadays there are many people who put the soup in a mixer to get a result that is more creamy than a traditional broth.

Crema de castañas

Olla Podrida "Rotten Pot" Stew

This could be considered the king of stews, because it is from this dish that they have made variations. Thanks to this dish, we can try the Madrid Stew, the Maragato and more. Its origin dates back to the Middle Ages, and  they are traditional in Extremadura,  Castilla and León. Many think that they know how this little dish got its name, but the truth is that there are several stories that might explain it.  Some say it comes from the word ‘ poderida ‘ i.e. the pot of the powerful. Another story is that the name comes from the ‘powerful’  ingredients, because not everyone could make this dish since the ingredients were only available to the wealthiest people. Finally, others say that it has always been called ‘podrida’ because, when cooking so slowly, the ingredients are ‘undone’ as if decomposing.  It is an ironic name for a dish that is so delicious. It is made with red beans and several meats (sausage, chorizo, marinated meats, cured and smoked meats, among others).

Olla podrida

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