Best 2 Spanish Caldo Gallego Recipes

Indulge in the captivating flavors of Spain with Caldo Gallego, a hearty and comforting dish that embodies the culinary heritage of Galicia. This traditional stew showcases the bounty of the region, featuring an array of vegetables, succulent meats, and flavorful seasonings. Discover the authentic recipe for this classic dish, along with delightful variations that cater to different dietary preferences and culinary adventures. Explore the simplicity of the vegetarian version, bursting with the goodness of vegetables, or embrace the richness of the meat-based rendition, where tender pork or beef harmonizes with the medley of ingredients. Uncover the secrets of preparing Caldo Gallego in a pressure cooker, expediting the cooking process while preserving the depth of flavors. Delve into the history, cultural significance, and regional variations of this beloved dish, gaining insights into its role in Galician cuisine and traditions.

Let's cook with our recipes!

SPANISH CALDO GALLEGO

Spanish Caldo Gallego image

There are many versions of this wonderful soup, but its roots seem to be in Spain itself. It is a classic combination of beans, meats, and veggies. It is a little more complex than the ones here in zaar. Chopped fresh dill makes an excellent garnish for this dish.

Provided by luvcookn

Categories One Dish Meal

Time 1h55m

Yield 12 serving(s)

Number Of Ingredients 15

Ingredients

1/2 lb dried white bean, soaked in water overnight and drained
1 lb chicken thigh
1/2 lb spanish chorizo, cut into 1/2-inch pieces
1/2 lb smoked ham, cut into 1/2-inch dice
1/4 lb salt pork, chopped
1 medium yellow onion, peeled and chopped
3 garlic cloves, peeled and crushed
2 teaspoons Worcestershire sauce
3 shots Tabasco sauce
2 1/2 quarts water
1/2 lb potato, peeled, quartered and sliced
1/2 lb green cabbage, thinly sliced
2 -3 cups kale, tough stems removed, thinly sliced
1/2 lb turnip, peeled, quartered and sliced
salt and pepper

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.

Nutrition Facts : Calories 328.7, Fat 19.3, SaturatedFat 6.5, Cholesterol 60.9, Sodium 641.5, Carbohydrate 19.9, Fiber 4.5, Sugar 2.4, Protein 19.3

CALDO GALLEGO

Caldo Gallego image

During the winter months in Alaska, it is nice to sit down with family and enjoy a nice warm hearty meal. This is one that we crave. Serve it with a rich chewy Cuban bread.

Provided by JMCCURTAIN

Categories Soups, Stews and Chili Recipes Soup Recipes

Time 50m

Yield 8

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil
1 onion, minced
8 cloves garlic, minced
2 Spanish chorizo links, sliced
2 thick slices smoked ham, diced, or more to taste
3 potatoes, peeled and diced
2 turnips, peeled and diced
8 cups chicken stock
1 (15 ounce) can white cannellini beans
3 cups chopped turnip greens

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.

Nutrition Facts : Calories 380 calories, Carbohydrate 29.4 g, Cholesterol 45.7 mg, Fat 20.6 g, Fiber 5.6 g, Protein 19.4 g, SaturatedFat 6.6 g, Sodium 1743.1 mg, Sugar 3.5 g

Tips:

Use fresh, high-quality ingredients for the best flavor.
Soak the beans overnight before cooking to reduce cooking time and improve digestibility.
Use a large pot so that the ingredients have plenty of room to cook.
Bring the soup to a boil, then reduce heat to low and simmer for at least 30 minutes, or until the beans and vegetables are tender.
Season the soup to taste with salt, pepper, and paprika.
Serve the soup hot, garnished with chopped parsley or cilantro.

Conclusion:

Caldo gallego is a hearty and flavorful soup that is perfect for a cold winter day. It is made with a variety of beans, vegetables, and meat, and is simmered in a flavorful broth. This soup is a great way to use up leftover vegetables and meat, and it is also very affordable to make. Caldo gallego is a delicious and satisfying soup that is sure to please everyone at the table.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#time-to-make #course #main-ingredient #cuisine #preparation #occasion #main-dish #soups-stews #beans #vegetables #european #dinner-party #one-dish-meal #meat #brunch #4-hours-or-less