Ingredients to make Express Galician Broth:
- 250 grams of white beans
- 300 grams veal brisket
- 300 grams pork rib
- 150 grams salty bacon
- 1 Galician sausage
- 1 piece of ham bone
- 2 potatoes
- 1 bunch of turnip greens
- 1 teaspoon of oil
- Water
- Salt
- Chopped parsley
How to make express Galician broth:
- Put 2 liters of water, the rib, the beef, the chorizo, the bacon, the bone, the beans (previously soaked the day before), the oil and a pinch of salt in the pressure cooker.
- Close the pot and cook for 30 minutes from the moment the steam begins to come out.
- Uncover and with a saucepan remove part of the fat.
- Clean the turnip greens, peel the potatoes and chop them and add everything to the pot.
- Close the lid again and cook for 3 minutes from the moment the steam begins to come out.
- Taste and rectify salt.
- Serve in a tureen or in individual bowls.
- The broth should be somewhat cloudy but full-bodied.
- If there is too much liquid left, you can crush a couple of potato pieces and add it to the broth while it cooks in the last few minutes to thicken it.
