Gallician Broth

Name: Gallician Broth (Caldo Gallego)
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
Low carb
High protein
Keto
Low calorie
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,