Sopa Sunday · Galicia, España
Caldo
Gallego
Una receta de casa, contada paso a paso. Guarda tu lista, cocina sin prisa y comparte la mesa.
Sopa Sunday · Galicia, España
Caldo Gallego
A slow, generous soup from Galicia made with white beans, potatoes, grelos and pork. Every home has its own version; this one is built for six and tastes even better the next day.
Serves
6 people
Cook time
About 1 hour 20 minutes
Plan ahead
Soak beans 8–12 hours
Ingredients
For the pot
- 200 g dried white beans
- 3 L water
- 250–300 g lacón (salt-cured pork shoulder)
- 300–400 g beef shank
- 1 piece pork backbone
- 100 g unto (cured pork fat)
- 1 tablespoon flour
From the earth
- 4 medium potatoes
- 1 large bunch grelos (turnip greens)
- Salt, if needed
To serve
- A drizzle of olive oil (optional)
Method
- The night before: Soak the beans for 8–12 hours. If the lacón and pork backbone are very salty, soak them separately.
- Start the broth: Drain the beans and meats. Form the unto into a ball and dust it lightly with flour. Put the water, lacón, beef shank, pork backbone and unto in a large pot. Bring slowly to a boil and skim the foam from the surface. Add the beans, lower the heat and simmer gently for about 40 minutes. Do not add salt yet.
- Add the potatoes: Peel and cut them into medium pieces. For a fuller broth, begin each cut with a knife and break off the rest of the piece so it releases more starch. Add to the pot and cook for about 20 minutes.
- Finish with grelos: Wash the greens and remove tough stems. If they are very bitter, blanch and drain them first. Add to the pot and cook for 20 minutes more. Taste and add salt only if needed.
- Bring it to the table: Remove the bones and cut the meat. Serve the soup hot so every bowl gets beans, potato, grelos and a little lacón. Save any leftovers—the flavor deepens overnight.
Primo tip: If you cannot find unto, use lard. The flavor will be softer, but it works.