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Caldo Gallego

Name: Caldo Gallego
Prep time: PT30 minutes (plus overnight soaking)
Cook time: PT2 hours 15 minutes
Total time: PT2 hours 45 minutes (plus overnight soaking)
Yield: 8
Cuisine: Spain
Ingredients: 400 g Dried white beans (e.g., alubias, cannellini) (Soaked overnight); 400 g Turnip greens or collard greens (Washed and roughly chopped); 4 Medium potatoes (Peeled and cut into 1-inch cubes); 1 link (approx. 150-200g) Spanish chorizo (Cut into 1/2-inch thick slices); 300 g Pork shoulder or pork belly (Cut into 1-inch cubes); 1 Smoked ham bone (Adds depth of flavor); 2 liters Water or low-sodium chicken broth (For the soup base); to taste Salt; to taste Black pepper

A hearty and comforting Galician white bean soup, perfect for a chilly day. This traditional dish features tender white beans, nutrient-rich greens, potatoes, and savory pork.

準備時間30 minutes (plus overnight soaking)

調理時間2 hours 15 minutes

合計時間2 hours 45 minutes (plus overnight soaking)

分量8

難易度Easy

2件の編集· Feb 8

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🧂 材料

400 g Dried white beans (e.g., alubias, cannellini)(Soaked overnight)
400 g Turnip greens or collard greens(Washed and roughly chopped)
4 Medium potatoes(Peeled and cut into 1-inch cubes)
1 link (approx. 150-200g) Spanish chorizo(Cut into 1/2-inch thick slices)
300 g Pork shoulder or pork belly(Cut into 1-inch cubes)
1 Smoked ham bone(Adds depth of flavor)
2 liters Water or low-sodium chicken broth(For the soup base)
to taste Salt
to taste Black pepper

👨‍🍳 作り方

1
Rinse the soaked white beans thoroughly under cold water and drain. Place the drained beans in a large pot or Dutch oven.
⏱️ 5 minutes
2
Add the pork shoulder, ham bone, and 2 liters of water (or broth) to the pot with the beans. Bring to a rolling boil over high heat, then immediately reduce the heat to low, cover, and simmer gently.
⏱️ 1 hour 30 minutes
3
Add the cubed potatoes to the pot. Continue to simmer, covered, until the potatoes are tender when pierced with a fork, about 20-25 minutes.
⏱️ 25 minutes
4
Stir in the chopped turnip greens and sliced chorizo. Increase the heat slightly to maintain a gentle simmer. Cook for another 15-20 minutes, or until the greens are wilted and tender, and the chorizo has released its flavor into the broth.
⏱️ 20 minutes
5
Taste the caldo and season generously with salt and freshly ground black pepper as needed. Remove the ham bone before serving. Ladle the hot soup into bowls.
⏱️ 5 minutes

調理履歴を記録する

💡 プロのコツ

✓For best results, soak the beans overnight. If short on time, use the quick-soak method: cover beans with water, boil for 2 minutes, let stand for 1 hour, then drain.
✓The soup should be thick and hearty. Adjust liquid if necessary.
✓Greens are added towards the end to retain their vibrant color and nutrients.
✓This soup is even better the next day as the flavors meld.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

Add 'lacón' (cured pork shoulder) for an authentic Galician touch.
Incorporate other root vegetables like carrots or parsnips.
For a vegetarian version, omit the pork and ham bone, and use vegetable broth. Add smoked paprika for a smoky flavor.