Soups
Caldo gallego
The hearty Galician broth of white beans, turnip greens, potatoes and pork. Country cooking at its best.
- 170 min20 prep · 150 cook
- MediumDifficulty
- 500 kcalper serving
Ingredients
6 servings
- Dried white beans, soaked overnight200 g
- Pork ribs (salted, if possible)300 g
- Pork belly (unto or bacon)100 g
- Chorizo sausage1
- Potatoes600 g
- Turnip greens or cabbage400 g
- Water2.5 l
- Saltto taste
Missing something? Ingredients with × can be left out.
Steps
- 1
Put the drained beans, ribs and pork belly in a large pot with the cold water. Bring to the boil and skim.
- 2
Simmer gently, covered, until the beans are almost tender.
- 3
Add the chorizo and the potatoes, cut into chunks by breaking rather than slicing.
- 4
Wash and roughly chop the greens, add them to the pot and cook until tender.
- 5
Taste for salt, turn off the heat and let it rest so the flavours settle.
- 6
Serve the broth with the vegetables, and the meat sliced on the side.
Tips and questions
- Can I use canned beans?
- Yes, add about 500 g of drained cooked beans for the last 20 minutes. The broth will be a little less creamy.
- What if I cannot find turnip greens?
- Use kale, Savoy cabbage or green cabbage. Turnip greens are slightly bitter; cabbage makes a milder caldo.
- Does it keep well?
- It is better the next day and keeps 3 days in the fridge. You can freeze it, but the potatoes go grainy.
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