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Escudella with sagí, Alt Urgell meat and vegetable stew

Escudella with sagí, Alt Urgell meat and vegetable stew

Main dishes

The Alt Urgell peasant soup: a vegetable and bean broth, with spine bones, black pudding, and pig fat (sagí), in which vermicelli and rice are cooked.

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At a glance: serves 4 people, 13 hr 15 min total (15 min prep, 1 hr cook time and 12 hr resting), difficulty: medium, about $3.08 per person.

Recipe from Josep Xicota, CommonsDelinker, adapted by Recette de cuisine · · updated on

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Discover this flavorful herb soup, inspired by the cuisine of the Alt Urgell region.

Ingredients and directions

  • Prep time15 min
  • Cook time1 hr
  • Resting12 hr
  • Total13 hr 15 min
  • DifficultyMedium
  • CostModerate
  • Cooking methodMijotage
  • Estimated cost$12.33 $3.08 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 16, 2026.

Ingredients

4 people
  • $1.23
  • $0.13
  • $1.02
  • $0.52
  • $1.27
  • $6.57
  • $0.93
  • $0.66

Prices from US supermarkets for 2 of 8 ingredients; Belgian prices for the rest.

Directions

  1. Bring a large pot of water to a boil and add the carrots and pre-soaked beans.
  2. Form a large patty with the ground pork, coat it in flour, and place it in the stockpot along with the bone, sausage, sagí, cabbage, and potatoes. ≈ 10 min
  3. Cook gently until everything is tender.
  4. Strain the broth and cook the vermicelli and rice in it.
  5. Serve the soup first, followed by the meats and vegetables separately. ≈ 2 min

The bill

Escudella with sagí, Alt Urgell meat and vegetable stew

  • Ground lard (for the meatballs)$1.23
  • flour$0.13
  • potato$1.02
  • carrot$0.52
  • thin, vermicelli-like noodles$1.27
  • Pork spine$6.57
  • Savoy curly cabbage$0.93
  • rice$0.66

Total$12.33

that's $3.08 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • Ground lard (for the meatballs)
  • flour
  • Pork fat
  • potato
  • carrot
  • thin, vermicelli-like noodles
  • Pork spine
  • 1 slice of Catalan black pudding (botifarra negra)
  • Savoy curly cabbage
  • 1 handful of dried beans, soaked overnight
  • rice

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