Caldo galego

Traditional Galician soup

Caldo galego (also known as Caldo gallego) is a traditional soup from the region of Galicia in northwestern Spain. It is a staple of Galician cuisine and is known for its hearty and comforting qualities, especially during the colder months.

Ingredients

A bowl of traditional Caldo galego

The primary ingredients of Caldo galego include:

• Leafy greens: Typically, turnip greens (grelos) or cabbage are used.
• Potatoes: These provide the soup with its thick and creamy texture.
• Chorizo: A type of Spanish sausage that adds a smoky flavor.
• Lacón: A type of pork shoulder that is often used to enrich the broth.
• Beans: White beans are commonly added to enhance the soup's nutritional value.
• Olive oil: Used for cooking and flavoring.
• Salt and Garlic: For seasoning.

Preparation

The preparation of Caldo galego involves several steps:

1. Broth Preparation: The pork shoulder and chorizo are simmered in water to create a rich broth. This process can take several hours to ensure the flavors are fully developed.

2. Vegetable Addition: Once the broth is ready, potatoes and beans are added and cooked until tender.

3. Greens Incorporation: The leafy greens are added towards the end of the cooking process to retain their color and nutritional value.

4. Seasoning: The soup is seasoned with salt, garlic, and olive oil to taste.

Cultural Significance

Caldo galego is more than just a dish; it is a symbol of Galician identity and hospitality. It is often served during family gatherings and festive occasions, reflecting the communal and warm nature of Galician culture.

Variations

While the traditional recipe is widely followed, there are variations depending on local preferences and ingredient availability. Some versions may include additional meats or different types of beans.

Related pages

• Galician cuisine
• Spanish soups and stews
• List of soups