Galician Soup Pote Gallego Recipes

GALICIAN SOUP ( CALDO GALLEGO )

Steps:

• Cut Veal and Ham Steaks into Chunks.
• Mince Onion and Garlic
• Peel and Cut Potatoes into Cubes.
• Skin and cut Choizo into 1/4 inch round slices.
• In a Large Soup pot
• Add the beans with their liquid.
• Then place all remaining ingredients.
• Mix well and let Cook over low flame for about 3 hours.
• Serve in Soup Bowls with Toated Italian Bread for dunking on the side.

GALICIAN SOUP (POTE GALLEGO)

Steps:

• Rinse beans and discard any damaged or odd looking beans. Put in large pot with 1 tablespoon of salt and cover by 4 inches. Leave to soak overnight or at least 8 hours.
• In a large, heavy-bottomed pot, add salt pork, beef shank,marrow bone, chorizo and ham hock. Cover all with cold water by three inches and bring to a boil over high heat. Skim any gray foam that comes to the surface with a spoon. Add drained and rinsed beans, onion and peppercorns, and bring back to a boil. Cover and turn heat down to low or medium/low - pot should be at a strong simmer for two hours.
• Prepare cabbage by stripping the outer, dark green leaves. Remove core of leaves, chop roughly and set aside. Quarter the light green inner cabbage and remove core. Halve each piece again and chop into chunks.
• Over the two hours, check pot every 30 minutes or so and spoon off any gray 'scum' that bubbles at the top - this is from the meat. When the broth is thickening and the beans are almost tender, add the morcilla, 1/2 teaspoon of salt, potatoes and chopped dark green outer cabbage leaves. Bring back to the boil, then cover and lower heat to a simmer again for about 20 minutes.
• Taste for salt again and add the rest of the cabbage. Cover and cook until cabbage is very tender, at least 40 minutes. Test for salt and adjust.
• To serve, remove meats and chop (except chorizo and morcilla). Remove bones and fat and put meats back into soup. Slice chorizo and morcilla and add to the bottom of each bowl before serving, Top with soup and serve.

CALDO GALLEGO

Steps:

• Heat olive oil in a stockpot over medium heat. Cook and stir onion in the hot oil until translucent, 5 to 10 minutes. Add garlic; cook and stir until fragrant, about 2 minutes.
• Stir chorizo and ham into onion mixture and cook until lightly browned, 3 to 4 minutes. Mix potatoes and turnips into chorizo mixture; pour in chicken stock. Bring stock to a boil, reduce heat to medium-low, cover stockpot, and simmer until potatoes and turnips are tender, about 20 minutes.
• Increase heat to medium and stir cannellini beans and turnip greens into soup; cook until greens are desired tenderness, at least 3 minutes.

SPANISH CALDO GALLEGO

Steps:

• In a 8 qt stockpot, simmer the first 10 ingredients, covered, for 45 minutes, or until the chicken is tender.
• Remove chicken from the pot.
• Debone the chicken, chop the meat and reserve.
• Add to the pot: potatoes, cabbage, kale and turnips.
• Simmer, covered, for 25 minutes longer.
• Return the boned chicken to the pot and add the salt and pepper.
• Simmer a few more minutes until all is hot, and serve.
• The soup keeps well for a few days in the refrigerator.

CALDO GALLEGO

Steps:

• Rinse beans, cover with 6 cups of water in a large Kettle, soak overnight.
• When ready to cook , add additional 1 quart water w/ the salt pork and ham bone.
• Bring to a boil. Cover, reduce heat and simmer about 2 1/2 hours or until beans are tender.
• Add potatoes and collards or mustard greens [If using spinach add later with the chorizos]. Simmer 20 minutes.
• Cut chorizos in 1-inch pieces. Add to beans and cook 10 min longer. Taste and add salt if necessary [ I doubt it]. If too salty, add additional water.
• Remove ham bone. Cut off meat and return meat to stew. Serve in soup bowls.

CALDO GALLEGO

Steps:

• In a 4 quart Dutch oven combine beans and 4 cups of the water. Bring to a boil; reduce heat and simmer 2 minutes. Remove from heat. Cover, and let stand for an hour. (Or soak the beans in the water overnight in a covered pan). Drain beans and rinse.
• In the same Dutch oven combine rinsed beans and remaining 4 cups of water. Bring to a boil; reduce heat. Cover and simmer 45 minutes.
• Meanwhile, cook the sausage and salt pork or bacon till brown. Drain off the fat.
• Add the sausage, salt pork or bacon, turnips, red onion, garlic, salt, and pepper to the beans. Return to boiling; reduce heat. Cover and simmer 20 minutes.
• Add the turnip greens or spinach and cabbage. Return to a boil. Reduce heat and simmer uncovered 10 minutes or more, until tender.