Galician Soup Recipe
Receta de Caldo Gallego
2
Hours
30
Minutes
6
servings
Ingredients
- 1 1/2 cups dried white beans
- 8 1/2 cups water, chicken or vegetable broth
- Salt and pepper
- 1 medium yellow onion, cut in ¼” slices
- 2 cooking chorizos, cut into pieces
- 1 ham bone, or smoked ham hock
- 1/4 lb of guanciale, smoked pork belly or pancetta, cubed
- 2 tsp sweet smoked paprika
- 2 fresh bay leaves
- 2 tsp fresh thyme or ¼ tsp dried
- 1 tbsp olive oil
- 1 generous lb waxy potatoes, peeled and diced
- 1 generous lb turnip tops, alternatively kale, Swiss chard or savoy cabbage, rinsed and coarsely chopped
- Olla de Hierra (Traditional Stew Pot) or 2-quart heavy bottom pot
Nutritional Facts
- Calories 1634
- Total Fat 88.2 gr (113%)
- Saturated Fat 33 gr (165%)
- Cholesterol 358 mg (119%)
- Sodium 2001 mg (87%)
- Total Carbohydrates 66.2 gr (24%)
- Fiber 12.2 gr (44%)
- Sugars 2 gr
- Protein 130.9 gr
- Vitamin D 0%
- Calcium 25%
- Iron 104%
- Potassium 37%
* Percent Daily Values are based on 2000 calorie diet. Your Daily Values may be higher or lower depending on your caloric needs.
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 classic dish, featuring greens and white beans.
Steps
Cover the beans in 3 inches of cold water and allow to soften in the refrigerator overnight.
Next day, drain the beans. In an olla de hierra or 2-quart heavy bottom pot add the olive oil, onions and chorizo; cook over medium heat until onions soften and chorizo starts to brown, about 10 minutes. Add the beans, ham bone, guanciale and the liquid. Bring to a boil. Then reduce heat. Season with salt, pepper, paprika, bay leaves and thyme and simmer on moderately low heat, covered, for about 1 hour, or until the beans are just tender.
Remove the ham bone and add the potatoes and vegetables. Continue cooking for another 30 minutes. Serve the soup in earthenware bowls with crusty bread and a bright, citrusy Albariño wine.
12 Comments
Pork belly or guanciale is no substitute for unto. Caldo is not Caldo without it! Also, collard greens are a better choice.
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.
Made this tonight. Used regular cabbage and it worked fine.
Used new potatoes – also OK
Yummy
Sencillo y gustoso….”unto” untar verbo …untar con aceite virgen o mantequilla o sherry de Jerez o aceitunas picada fina
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,