Caldo gallego
The everyday soup of the villages of Lugo: turnip greens or turnip tops, potato, white beans and cured pork fat or pork, simmered slowly.
Ingredients
- 200 g white beans
- 400 g turnip greens or cabbage
- 3 potatoes
- 200 g lacón or pork ribs
- 1 piece of cured pork fat (unto) or bacon fat
- Salt
How to make it at home
- Soak the beans the night before.
- Cook them with the lacón and the unto, starting in cold water, for 1½ hours.
- Add the potatoes, broken into chunks, and the chopped greens.
- Cook for 30 minutes more, until the potato thickens the broth.
- Adjust the salt and serve piping hot.
The trick: Even better the next day, when the broth has thickened.