This article relies largely or entirely on a single source. (January 2020) |
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 essentially a regional derivative (with added beans and turnip greens) of the very similar caldo verde, the traditional soup dish of neighbouring Portugal.
 | |
| 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 |
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 almuerzo (lunch), and sometimes dinner. Traditionally it was usually served in cuncas (earthen bowls).
Variations
editDepending 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
editReferences
edit- ^ "Caldo Gallego - Recipes". Cooks.com. Retrieved 2 October 2018.