Spain Caldo Gallego (Galician Broth)
Caldo gallego, or Galician soup, originated in Spain’s northwestern region of Galicia. Caldo gallego is commonly prepared with whatever ingredients are already in the kitchen so that it is made, “cómo si no costase,” or, "as if it didn't cost." A dish with many different versions based on individual family recipes, this soup is a mainstay of Spanish kitchens during the cold months of winter.
Prep Time
10 minutes
Cook Time
1 hour 25 minutes
Total Time
1 hour 35 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- One-third cup (150 g) lima beans, soaked overnight
- 1 chorizo sausage
- Two-thirds lb (300 g) veal cutlets
- 1 clove garlic, minced
- Salt, to taste
- Pepper, to taste
- 4 cups (1 L) beef broth
- 4 potatoes, cubed
- 1 head green cabbage, shredded
- 1 Tbsp (15 ml) olive oil
Directions
- In a large pot, combine soaked lima beans, chorizo, veal, and garlic.
- Season with salt and pour in beef broth.
- Simmer for about 40 minutes.
- Add the cubed potatoes and cook for another 20 minutes.
- Remove and set aside the chorizo and veal.
- Add shredded cabbage to the broth and cook for about 20 minutes.
- Meanwhile, cut or shred the chorizo and veal.
- When the potatoes are tender, reintroduce the meat and garnish the soup with olive oil.
- Serve hot.
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