Caldo gallego
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| Alternative names | Caldo; Galician broth |
|---|---|
| Type | Soup |
| Place of origin | Galicia (Spain) |
| Creator | Traditional |
| Serving temperature | Hot |
| Main ingredients | Cabbage or other greens, potatoes, white beans, fatty pork |
 Cookbook: Caldo galego  Media: Caldo galego | |
Caldo galego or simply caldo (in Galician), also known as caldo gallego (in Spanish), meanning literally Galician broth, is a traditional soup dish from Galicia (Spain).[1]
Ingredients include repolo (cabbage), verzas (collard greens), grelos, 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 xantar (lunch), and sometimes dinner. Traditionally it was usually served in cuncas (earthen bowls).
Variations
Depending 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
References
External links
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