Dish
Olla de trigo
Wheat soup
Olla de trigo is a hearty and nutritious soup that is perfect for cold winter days. The soup is made by cooking wheat berries in a pot with vegetables such as carrots, celery, and onions, then adding broth and cooking until the wheat berries are tender. The result is a delicious and filling soup that is perfect for vegetarians and meat-eaters alike.
Origins and history
Olla de trigo has been a staple dish in Spain for centuries, and is believed to have originated in the rural areas of the country. The dish was traditionally made with wheat berries, which were abundant in the area, and was often served to farm workers as a hearty and nutritious meal.
Dietary considerations
Vegetarian, vegan, gluten-free
Variations
There are many variations of olla de trigo, including versions made with different vegetables and meats. Some recipes also call for the addition of beans or potatoes.
Presentation and garnishing
Olla de trigo is traditionally served in a deep bowl, with a drizzle of olive oil and a sprinkle of fresh herbs such as parsley or thyme on top.
Tips & Tricks
To make the soup even heartier, add a can of white beans or diced potatoes to the pot while cooking the wheat berries.
Side-dishes
Crusty bread, green salad
Drink pairings
Red wine, such as a Tempranillo or Rioja
Delicious Olla de trigo recipes
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