Caldo galego
![]() | This article relies largely or entirely on a single source. (January 2020) |
![]() | |
Alternative names | Caldo; Galician broth |
---|---|
Type | Soup |
Place of origin | Galicia (Spain) |
Created by | Traditional |
Serving temperature | Hot |
Main ingredients | Cabbage or other greens, potatoes, white beans, fatty pork |
Caldo galego or simply caldo (in Galician), also known as caldo gallego (in Spanish), meaning literally “Galician broth”, is a traditional soup dish from Galicia.[1] It is similar to caldo verde, very popular in neighboring Portugal.
Ingredients include repolo (cabbage), verzas (collard greens), grelos (rapini), or navizas (sweet turnip greens); potatoes; white beans; and unto (lard). Additionally it can contain fatty pork, chorizo, ham, or bacon (compango).
It is served hot as a starter, often as part of xantar (lunch), and sometimes dinner. Traditionally it was usually served in cuncas (earthen bowls).
Variations[]
Depending on the availability of seasonal ingredients there are several variations:
- Caldo branco includes chickpeas and beans.
- Caldo chirlo or vigueiro
- Caldo de castañas uses chestnuts
See also[]
References[]
- ^ "Caldo Gallego - Recipes". Cooks.com. Retrieved 2 October 2018.
External links[]
Categories:
- Spanish soups and stews
- National dishes
- Cabbage dishes
- Spanish legume dishes
- Bean soups