Andorra

• 500 g beef (cut into chunks)
• 200 g pork ribs
• 200 g chicken (cut into pieces)
• 150 g sausages (e.g., chorizo or morcilla)
• 200 g chickpeas (soaked overnight)
• 2 large potatoes (peeled and diced)
• 2 carrots (peeled and sliced)
• 1 leek (sliced)
• 1 onion (chopped)
• 1/2 cabbage (shredded)
• 1 clove garlic (minced)
• 150 g pasta shells or rice
• 1.5 liters water
• Salt and pepper to taste

• Prepare the broth: In a large pot, bring the water to a boil. Add the beef, pork ribs, chicken, and soaked chickpeas. Reduce heat to low and simmer for 1.5 hours, skimming off any foam.
• Add vegetables: Add the potatoes, carrots, leek, onion, and cabbage to the pot. Season with salt and pepper. Simmer for another 30 minutes, until the vegetables are tender.
• Cook the sausages: Add the sausages to the pot and cook for 15 minutes.
• Incorporate the pasta or rice: Stir in the pasta shells or rice and cook according to the package instructions (typically 10-15 minutes).
• Serve: Remove the meats and slice them into smaller portions. Serve the soup hot with the meats arranged on a platter alongside the broth and vegetables.

Escudella is often called "Andorra's national dish" and is a hearty, one-pot winter stew traditionally served on festive occasions. It symbolizes communal cooking, with families gathering to enjoy this warming meal together.