Caldo gallego
| Caldo gallego | |
|---|---|
 | |
| 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 gallego  Caldo gallego | |
Caldo gallego in Spanish (or simply caldo in Galician), literally Galician broth, is a traditional soup dish from Galicia (Spain).[1]
Ingredients include repollo (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 (noon lunch), and sometimes dinner. Traditionally it was usually served in cuncas (earthen bowls).
Variations
Caldo gallego
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