Soups & Stews
Cocido madrileño
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
Madrid cuisine loves the big pot: chickpeas, vegetables and various cuts of meat are often served in several courses, the so-called vuelcos.
Timing
- Preparation: 30 min.
- Cooking/Baking: 150 mins.
- Rest time: 720 min.
Estimated nutrition
per serving · Calculated for 6 servings.
- Energy
- ≈ 735 kcal
- Protein
- ≈ 49.6 g
- Carbohydrates
- ≈ 54.4 g
- Fat
- ≈ 31.9 g
The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Calculated estimate using the reference foods below. Substitute products, item weights and consumed fractions are assumptions. Ordinary cooking oil and marinades are counted in full; frying oil, coatings, bones and whole roasts use the stated factors. The higher serving count is used for ranges. Actual product values and cooking losses have not been measured. Varying only the listed quantity assumptions gives 705–755 kcal per unit stated above. This is neither a measured range nor a statistical confidence interval.
Chicken, leg (thigh and drumstick), with skin, raw
Ingredient amounts for the whole recipe; linked reference names retain the source language
- 400 g dried chickpeas · ≈ 400 g · Assumed quantity / reference product
Kichererbse reif (G770400) - 500 g beef leg slice or soup meat · ≈ 400 g · Edible amount without bones or shells
Rind Bug/Schulter, roh (U261100)
Starting amount × assumed fraction (calculation scenario): 500 g × 80% = 400 g
Varied quantity range: 325–450 g - 300 g chicken legs · ≈ 234 g · Edible amount without bones or shells
Chicken, leg (thigh and drumstick), with skin, raw (MT:03.225)
Starting amount × assumed fraction (calculation scenario): 300 g × 78% = 234 g
Varied quantity range: 204–255 g - 200 g pork belly · ≈ 200 g · Assumed quantity / reference product
Schwein Bauch (wie gewachsen) roh (U642100) - 200 g Spanish chorizo for cooking · ≈ 200 g · Assumed quantity / reference product
Sausage, chorizo (MT:03.363) - 250 g carrots · ≈ 250 g · Assumed quantity / reference product
Karotte/Möhre, roh (G620100) - 300 g white cabbage · ≈ 300 g · Assumed quantity / reference product
Weißkohl roh (G342100) - 300 g potatoes · ≈ 300 g · Assumed quantity / reference product
Kartoffel geschält, roh (K110100) - 1 large onion · ≈ 150 g · Assumed item weight × count; total amount
Speisezwiebel roh (G480100) - 100 g thin soup noodles · ≈ 100 g · Assumed quantity / reference product
Teigwaren eifrei, roh (E401000) - 2.5 l water, more if necessary · ≈ 2500 g · Assumed quantity / reference product
Trinkwasser (N110000)
Not included in the base calculation
- 1 bay leaf · Aromatic / small seasoning or colouring amount
- Salt · Salt or small seasoning amount; no salt/micronutrient calculation
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 400 g dried chickpeas
- 500 g beef leg slice or soup meat
- 300 g chicken legs
- 200 g pork belly
- 200 g Spanish chorizo for cooking
- 250 g carrots
- 300 g white cabbage
- 300 g potatoes
- 1 large onion
- 100 g thin soup noodles
- 2.5 l water, more if necessary
- 1 bay leaf
- Salt
Instructions
- Soak the chickpeas overnight for 12 hours, drain. Place the meat and chickpeas in 2.5 liters of water and bay leaves, skim off and simmer gently for 75 minutes.
- Roughly chop the onion, carrots and white cabbage. Add together with chorizo and simmer for another 35-45 minutes. Cook the potatoes for the last 25 minutes.
- Remove meat and vegetables, keep warm. Check chickpeas for softness and continue cooking if necessary.
- Pour the broth through a sieve and remove enough of it to cook the noodles for 5-7 minutes.
- Traditionally, noodle soup can be served first, followed by chickpeas and vegetables, and finally meat and sausage. For everyday life, everything can be on the table together.
Tips
- First salt the broth sparingly: chorizo and pork belly add their own flavor.
- Beef bones and some regional sausages are interchangeable; German soup meat cuts make a more accessible home version.
