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Traditional Galician Broth Recipe – Authentic Spanish Caldo Gallego

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Ingredients

Adjust Servings:
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

Nutritional information

328.7
Calories
173 g
Calories From Fat
19.3 g
Total Fat
6.5 g
Saturated Fat
60.9 mg
Cholesterol
641.5 mg
Sodium
19.9 g
Carbs
4.5 g
Dietary Fiber
2.4 g
Sugars
19.3 g
Protein
375g
Serving Size

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Traditional Galician Broth Recipe – Authentic Spanish Caldo Gallego

Features:
    Cuisine:

    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.

    • 135 min
    • Serves 12
    • Easy

    Ingredients

    Directions

    Share

    Spanish Caldo Gallego, 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 , Easy and delicious Lots of swaps here used chicken breast and 3 legs Used collards instead of green cabbage, homemade kielbasa instead of chorizo Frozen onions for fresh A freezer clean out recipe Love the smell coming from my stove Serve with good bread!!!!!


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    Steps

    1
    Done

    In a 8 Qt Stockpot, Simmer the First 10 Ingredients, Covered, For 45 Minutes, or Until the Chicken Is Tender.

    2
    Done

    Remove Chicken from the Pot.

    3
    Done

    Debone the Chicken, Chop the Meat and Reserve.

    4
    Done

    Add to the Pot: Potatoes, Cabbage, Kale and Turnips.

    5
    Done

    Simmer, Covered, For 25 Minutes Longer.

    6
    Done

    Return the Boned Chicken to the Pot and Add the Salt and Pepper.

    7
    Done

    Simmer a Few More Minutes Until All Is Hot, and Serve.

    8
    Done

    the Soup Keeps Well For a Few Days in the Refrigerator.

    Avatar Of Luke Patel

    Luke Patel

    Indian cuisine expert known for his flavorful and aromatic curry dishes.

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