Gallician Broth

Name: Gallician Broth (Caldo Gallego)
Yield: Serves 8
Cuisine: Spanish
Ingredients: 3 chorizos (Spanish Sausages); 3 chorizos (Spanish Sausages); 1 tablespoon salt; ½ cup finely chopped onions; 2 ounces salt pork, in one piece, with rind removed; 2 quarts (8 cups) water; 1 small bone from cured ham; 2 pounds lean cured ham, washed, and diced; 1 package (10 ounces) frozen chopped berzas (Collard Greens) or grelos (Turnip Greens); 1 package (10 ounces) frozen chopped berzas (Collard Greens) or grelos (Turnip Greens); 1 package (10 ounces) frozen chopped berzas (Collard Greens) or grelos (Turnip Greens); 1 pound potatoes, peeled, washed and cut into ¼-inch slices; ¼ teaspoon ground pepper; 1 package (10 ounces) frozen chopped berzas (Collard Greens) or grelos (Turnip Greens); 1½ pounds cabbage, cored and cut into 1-inch pieces; ½ pound dried white beans (soaked overnight)

Caldo Gallego

Preparation info

Serves
8

Difficulty
Easy

Appears in

Puerto Rican Cookery

By Carmen Aboy Valldejuli

Published 1983

About

Ingredients

A

½ pound dried white beans (soaked overnight)

Americas
Europe
Spain
Galicia
Soup
Puerto Rico
Caribbean
Mediterranean

Method

Drain beans, wash under running water and drain again. Place in a large, 12-quart kettle.
Add ingredients included in B, and bring to a brisk boil over high heat. Reduce heat to low, cover, and cook slowly for 2 hours.
Add ingredients included in C and bring to a boil over high heat. Reduce heat to low,