Caldo Gallego!

[scruffy1]

My latest crop of berza/couve/collard greens for Caldo Gallego - true I should have allowed the leaves to mature a bit more but I cannot wait!

 

[Bradypus]

Que aproveche! I should be back in the land of caldo gallego and pulpo in a couple of days. Just the stuff in this weather!

 

[KSimons22]

As a gluten free person, I lived off of caldo gallego on my caminos. I'm going to search now for a recipe as it would be perfect for this cold dark day in DC.

 

[lindam]

This wonderful green can be found in abundance at the moment in our garden here in the Azores where it is also a staple food.

 

[Jamieb]

One of my favorite things to eat while on the Camino Frances - I ordered it everytime I saw it on a menu.

 

[howardd5]

I have been making my rendition of Cauldo Galacia for many years , ever since discovering it while walking there . It’s hard to find good chorizo. In fact I won a cooking award with it on a Holland American cooking event .

 

[MariaSP]

As a gluten free person, I lived off of caldo gallego on my caminos. I'm going to search now for a recipe as it would be perfect for this cold dark day in DC.

Here's one: https://www.spanishforcamino.com/2019/04/26/caldo-gallego/

 

[scruffy1]

As a gluten free person, I lived off of caldo gallego on my caminos. I'm going to search now for a recipe as it would be perfect for this cold dark day in DC.

There are numerous ferretería shops in SdC that sell the seeds and the plants are easy to grow even in a pot!

 

[scruffy1]

I have been making my rendition of Cauldo Galacia for many years , ever since discovering it while walking there . It’s hard to find good chorizo. In fact I won a cooking award with it on a Holland American cooking event .

There are numerous ferretería shops in SdC that sell the seeds and the plants are easy to grow even in a pot!

 

[scruffy1]

I have been making my rendition of Cauldo Galacia for many years , ever since discovering it while walking there . It’s hard to find good chorizo. In fact I won a cooking award with it on a Holland American cooking event .

Living in a country where pork is difficult to purchase and chorizo being not so kosher, I fake a chorizo with sliced veal sausage similar to the German weisswurst fried in smoked paprika, garlic and cumin seeds - it works!

 

[scruffy1]

Que aproveche! I should be back in the land of caldo gallego and pulpo in a couple of days. Just the stuff in this weather!

There are numerous ferretería shops in SdC that sell the seeds and the plants are easy to grow even in a pot!

 

[KSimons22]

Here's one: https://www.spanishforcamino.com/2019/04/26/caldo-gallego/

Oooh, thank you very much!

 

[Scott Sweeney]

As a gluten free person, I lived off of caldo gallego on my caminos. I'm going to search now for a recipe as it would be perfect for this cold dark day in DC.

A very similar Caldo can be found in our Fredericksburg area and of course also in the DC area at Zaytinya ( or they didn't last fall).

 

[Pelegrin]

A very similar Caldo can be found in our Fredericksburg area and of course also in the DC area at Zaytinya ( or they didn't last fall).

I recently watched a video in youtube about Ucranian food and they have a caldo ( potatoes, vegetables, beans, carrots, meat). Caldo is so basic that there must be something similar in many countries. In my opinion Caldo Galego is "different" because its vegetables ( berza and grelo). Cabbage is also acceptable. In discussion the one made with green beans, called Caldo de Fréjoles ( in west Asturias and east Galicia).

 

[Kirkie]

My latest crop of berza/couve/collard greens for Caldo Gallego - true I should have allowed the leaves to mature a bit more but I cannot wait! View attachment 140220

The posts following yours refer to different versions, and I recall at least one thread in recent memory where people shared their own recipes, or online recipes. I think I remember correctly that @MariaSP is from Galicia and well qualified to speak on the topic...

 

[CWBuff]

Oh MAN! Definitely miss THAT BABY....
Here it is - part of my Menu Peregrino in Casa Barbadello ... and YES - that CALDRON slightly behind the water bottle was all mine - IIRC I got 3 full plates\bowls out of that....
Fond memories indeed

 

[Bradypus]

Just finishing lunch in a restaurant in Cacabelos. Including my first caldo gallego of the Camino. Though if the graffiti I spotted on the way into town is to be believed then Bierzo should be part of Galicia anyway

 

[Pelegrin]

Just finishing lunch in a restaurant in Cacabelos. Including my first caldo gallego of the Camino. Though if the graffiti I spotted on the way into town is to be believed then Bierzo should be part of Galicia anyway

View attachment 140328

Yes, Cacabelos is in the "Galician part" of El Bierzo (1/3 of El Bierzo), but today Galician is only spoken from Villafranca (not included).

 

[howardd5]

It seem Caldo Galacia is different at each cafe , what common ingredients do you recognize to call Caldo ??

 

[CWBuff]

Hot broth

 

[MariaSP]

It seem Caldo Galacia is different at each cafe , what common ingredients do you recognize to call Caldo ??

Potatoes, beans and either grelos (turnip tops), repollo (cabbage) or berzas (collard greens). Those are the basics ingredients. The broth is typically made with pork (salted ribs or ham) and lard, but the meat does not go into the caldo. You may find chorizo in it, but it's not essential. If you have the broth, the potatoes, the beans and one of the 3 vegetables I mentioned earlier, you have caldo gallego.

 

[Pelegrin]

Potatoes, beans and either grelos (turnip tops), repollo (cabbage) or berzas (collard greens). Those are the basics ingredients. The broth is typically made with pork (salted ribs or ham) and lard, but the meat does not go into the caldo. You may find chorizo in it, but it's not essential. If you have the broth, the potatoes, the beans and one of the 3 vegetables I mentioned earlier, you have caldo gallego.

I always replace the lard with some olive oil.

 

[Aguapura]

My latest crop of berza/couve/collard greens for Caldo Gallego - true I should have allowed the leaves to mature a bit more but I cannot wait! View attachment 140220

I grow Portugese Kale in my garden in northern California, I brought the first batch of seeds back from Galicia and now buy them online, they are "Tronchuda beira" It's a very hardy plant, tolerates cold and heat and drought. Also a biennial, I usually can keep it for 2 years before it goes to seed. I think it would do well in a lot of gardens, esp in the Pacific Northwest or southern US or other relatively mild climates. It is very versatile, you just cut the big leaves off the outside and let it get more stalky. I make my own version of caldo gallego, less pork fat, but still delicious and nutritious and I always have plenty of kale in it!

 

[Camino Chrissy]

I resurrected this thread because I am looking for a good recipe for this staple Galician soup from forum members who have experimented and found one they loved while in Spain. Sure, the internet is full of options of recipes, but I prefer to ask those of you who love walking the Caminos in Spain and have tweaked and perfected your own recipes. I always seem to have kale and spinach on hand...no turnip greens. Thanks!

 

[howardd5]

I start out with about 12 inches of chorizo sliced about 1/4 inch in a large casserole with a little oil, after a couple minutes they start to pucker and give off the pimenton(smoked paprika) I sprinkle anothe r two heaping tsp of pementon into the sausage and add 1/2 cup diced onion and some diced green pepper and stir to coat everything . Add 1 cup tomatoes , then chicken stock, maybe 3 cups.stir& simmer. Add 1 tsp black pepper , 1 tsp Italian seasoning, 1 tsp salt and garlic. Chop up 2 cups potatoes , 1 cup diced carrots , add and simmer for 15-20 minutes. Then add a small bag of frozen peas. Simmer until soft. You can add some cayenne pepper if you like some heat. Add water to keep liquid for vegetables. Add 1/3 bag frozen spinach ,If too wet add some dissolved corn starch . When all veg is soft , and ready to serve you can stir in some sour cream, optional. Serve with crusty bread in a large soup bowl. All Galacia winter stored supplies