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Receta de Caldo Gallego - Galician Soup Recipe

La Tienda Kitchens

  • 2 hours 10 minutes
  • 6
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Galician Soup Recipe
For centuries, Galicians in the north of Spain have relied on this delicious, fortifying stew to fight off the winter chill. Simple, yet satisfying, smoky chorizo sausage adds depth of flavor to this ever popular dish.
Rated 4.5 Stars

Ingredients

  • 1 1/2 cups (250 gr) dried white beans
  • 1Serrano ham bone
  • Salt, pepper, and sweet smoked paprika
  • 1Generous lb (500 g) potatoes, peeled and diced
  • 1Generous lb (500 g) turnip tops, alternatively kale or savoy cabbage, rinsed and coarsely chopped
  • 2chorizos, cut into pieces
  • 1/4lb of smoked pork belly or pancetta, cubed
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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 and pork belly 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, chorizo and pork belly. Continue cooking for another 30 minutes. Serve the soup in earthenware bowls.

Reviews (9)

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February 2021

Rated 5 Stars

My mom used manteca añeja, which is what they called unto in Galicia, and is what gives the special flavor to the caldo gallego o pote. Grelos is the greens used, but I use collar greens here which is very similar, if not the same. For the unto, since we buy whole serrano hams, I cut the fat of the ham and let it age in the refrigerator for 3 or 4 months until it has de añejo flavor.

February 2018

Rated 5 Stars

Made this tonight. Used regular cabbage and it worked fine. Used new potatoes - also OK Yummy

February 2018

Rated 5 Stars

Sencillo y gustoso....”unto” untar verbo ...untar con aceite virgen o mantequilla o sherry de Jerez o aceitunas picada fina

October 2017

Rated 5 Stars

My favorite, which I fix every fall to get me through the winter and beyond. I just asked a friend in Spain and "unto" is animal fat or commonly know as lard. I use kale as the greens and it's fabulous if I must say so myself,

March 2017

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.

March 2017

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.

October 2015

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.

January 2015

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.

June 2011

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!

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