Ingredients to make Caldo Gallego:
- 300 grams White bean
- 1/2 kg. cow meat
- 1 pc. spine bone
- 1 pc. cane bone
- 1 pc. Hambone
- 200 grams lacon
- 200 grams salt pork rib
- 200 grams pork (salted head and ear)
- 200 grams salty bacon
- 2 u. Galician chorizo
- 2-3 bunch turnip tops
- 1kg potato
- 100 grams unto
- sweet paprika
- flour
- Salt
How to make Galician Broth:
- Desalt the salted meats by soaking them with the beans the day before.
- Wash, chop and blanch the turnip greens to remove the bitterness.
- Peel, wash and cut the potatoes into small pieces.
- Make a ball by kneading the spread, the paprika and a little flour.
- In a container with cold water, cook all the bones, the meat, the beans and the ball of oil, foaming the broth continuously.
- When the beans are half cooked, add the potatoes, the chorizo and the turnip tops.
- Season with salt and if necessary, and once cooked, remove the bones and meat.
