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Receta de Caldo Gallego - Galician Soup Recipe

La Tienda Kitchens

  • 2 hours 10 minutes
  • 6
Galician Soup Recipe
Galicians in the north of Spain have relied for centuries on this simple stew to fight off the winter chill. Simple, yet satisfying, chorizo adds depth of flavor to this ever popular dish.
Rated 4 Stars

Ingredients

  • 1 1/2 cups (250 gr) dried white beans
  • 1 ham knuckle
  • Salt, pepper, and sweet smoked paprika
  • 1Generous lb (500 g) potatoes, peeled and diced
  • 1Generous lb (500 g) turnip tops, alternatively spring or savoy cabbage, rinsed and coarsely choppped
  • 2 chorizos, cut into pieces
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Preparation

STEP 1
Soak the beans overnight in plenty of cold water.
 
STEP 2
Next day, bring the beans and the ham knuckle to a boil in 8 1/2 cups/2 liters of water. Season with the salt, pepper and paprika, and simmer for about 1 hour.
 
STEP 3
Remove the ham bone and add the potatoes, vegetables, and chorizo. Continue cooking for another 30 minutes. Serve the soup in earthenware bowls.

Reviews (5)

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Carmen

Rated 5 Stars

I love this soup! In Cuba we also add chard and salt pork to the recipe. It is a meal all on its own with some fresh bread!

Terry

Rated 4 Stars

My abuela used kale and the results are great. Everyone is surprised that there isn't some chicken broth or other base to the soup. It's not the most attractive looking of dishes, but the taste more than makes up for it.

Sergio Movilla

Rated 4 Stars

My parents are from Galicia and made this hearty "potaje" often, they were from a small village near Chantada, Lugo, Galicia. The "greens" were always Collard greens and the meats included. chorizo, lacon (ham hocks), tocino (thick bacon slab), and "Unto" which is what makes caldo gallego, no unto no caldo gallego. You can find "unto" in Miami and New York.

Margarita

Rated 4 Stars

My mother made this all the time. It was a staple in our house especially in the winter. She used broccoli rabe for the greens because it was so much more readily available. I've made it couple of times successfully using pork belly. I would really like to use "unto" but don't know what that translates into in English and I can't seem to find it. I just remember what it looks like but have no idea what it actually is.

Nardo Poy

Rated 4 Stars

I grew up eating Caldo Gallego, as my father was from a hamlet outside of Lugo. My mother, who was Puerto Rican, learned to make it from him. Both of them would make it relatively often and I always loved it. I now make it on my own, often adding my own touches (different greens and occasionally different meats). Good Spanish chorizo is a must, however.

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