Galician Soup Broth (Caldo Gallego)
Galician Broth or Caldo Gallego is the traditional dish of Galicia, Spain. It inexpensive, nutritious, and a great way to warm up.
- Serves: 4 persons
- 8ounce (225 grams) dry white beans
- 32ounce (1 liter) water
- 1ham bone
- 1veal (or beef) bone
- 1ounces (20 gram) pork fat
- 2handfuls fresh turnip leaves
- 2pounds (1 kilogram) potatoes
- salt to taste
Step 1Rinse beans and remove any debris. Put beans in a pot and cover with water. Soak overnight.
Step 2Peel and cut potatoes into small pieces (1-inch squares).
Step 3Place two large pots on the stove, each with about 2 cups of water. In one pot, put in the bones, beans, and a pinch of salt and bring to a slow boil.
Step 4When the beans are half cooked (30 to 60 minutes depending on the type of beans), remove the bones and add the pieces of potato and continue to simmer.
Step 5Bring the second pot of water to a boil.
Step 6Place the turnip leaves into the boiling water and boil for 5 minutes.
Step 7Pour out the water and replace with 2 more cups of water.
Step 8Bring to a boil again and cook for another 5 minutes. (This process releases the acidity of the turnip leaves and they will turn the water very green.)
Step 9Remove the turnip leaves from the water and place in the pot with the potatoes and beans.
Step 10Add the pork fat and water if necessary.
Step 11Simmer until all the ingredients are well-cooked. Adjust the salt to taste.