Galician Soup Broth (Caldo Gallego)
A traditional and inexpensive Spanish soup, Galician Broth or Caldo Gallego, offers a nutritious and warming meal.
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Instructions
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Rinse and soak beans overnight.
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Peel and cube potatoes into 1-inch pieces.
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Start two large pots, each with 2 cups of water, on the stove.
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In the first pot, add bones, soaked beans, and salt; bring to a slow boil.
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After 30-60 minutes, remove bones, add potatoes, and continue simmering.
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In the second pot, boil turnip leaves for 5 minutes.
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Drain the water, add 2 fresh cups of water to the second pot, and reboil the turnip leaves for another 5 minutes.
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Drain the turnip leaves and transfer them to the bean and potato pot.
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Stir in pork fat and additional water if needed.
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Simmer until all ingredients are tender, then adjust salt to taste.