There was a time when I used to eat Galician broth almost every week. In winter they had it almost daily on the restaurant’s daily menu O’Buracoto whom he was assiduous, and always asked for it.
When it closed I looked to prepare it at home and the truth is that it is much easier to do than it seems. The only difficulty lies in finding turnip greens and spreadstale bacon is a must for making this dish, but if you can locate them, it’s a piece of cake.
Otherwise, it is prepared like any other stew. You just have to cook white beans (which you must remember to soak) with a good piece of pork shoulder and a back bone for an hour and a half or until they are soft but not falling apart. Then we add the smashed potatoes and one or two chorizos, the unto and, at the end, the turnip tops, which cook in about 20 minutes.
He Galician soup It is ideal for a cold day accompanied by a good Galician red wine and a piece of bread. Cooked over low heat it improves a lot from one day to the next, the flavors combine and, being a very simple stew, it turns out to be an exquisite dish.
Le Creuset Round Cast Iron Cocotte, 24 cm, 4.2 L, All Heat Sources including Induction, Volcanic, 21177240902430
*Some prices may have changed since the last review
In addition, it is a very complete dish in the nutritional plan, Although it has meat, it is a stew that is also very rich in vegetables and a perfect single dish, with all the nutrients you need to get through the day.
In DAP | Spoon dish recipes
In DAP | Easy and quick recipes