Submitted by annatfer1 updated. Serving amount is for a side dish serving if using as a main dish reduce the number of servings offered. As with most of the dishes featured here on spanish food its origins are very humble and associated to the farmers of spain. Caldo gallego a traditional spanish soup is full of turnips turnip greens white beans and sausage making a hearty and warm meal for cold evenings. This is the galacian version of the spanish cocido or stew.
Allow the water to reduce a little bit before adding the turnips about 45 minutes. Five minutes before. Be the first to rate and review this recipe. I sauteed the. I am from galicia spain where this dish originated from and grew up eating this dish.
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Caldo gallego is generally flavored with cured pork shoulder or salt pork. 1 tablespoon spanish olive oil. Caldo gallego is generally flavored. There are many more ingredients that were omiited like salt pork kale pigs feet chicken and beef. Prep and cooking time does not include soaking time for the beans.
But it is not however caldo gallego. In a large pot place olive oil and saute onions until translucent. But it is not however caldo gallego. Caldo gallego is generally flavored with cured pork shoulder or salt pork. This is more of a quick fix version with not nearly half of the authentic taste.
In a large pot place olive oil and saute onions until translucent. Allow the water to reduce a little bit before adding the turnips about 45 minutes. From better homes and gardens. Submitted by annatfer1 updated.
