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 essentially a regional derivative (with added beans and turnip greens) of the very similar caldo verde, the traditional soup dish of neighbouring 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 almuerzo (lunch), and sometimes dinner. Traditionally it was usually served in cuncas (earthen bowls).
Depending on the availability of seasonal ingredients there are several variations:
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 essentially a regional derivative (with added beans and turnip greens) of the very similar caldo verde, the traditional soup dish of neighbouring 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 almuerzo (lunch), and sometimes dinner. Traditionally it was usually served in cuncas (earthen bowls).
Depending on the availability of seasonal ingredients there are several variations: