Caldo Gallego Estilo Cubano - Galician Soup Cuban Style |
|
 |
Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 6 |
|
Loosley based on various recipes I found on the internet but it is with Jesus Tarifa's, our chef here at the home, help and guidance that brought the recipe to post. It brings back a lot of fond memories but when it was made in our home in Cuba it was made with bacon and chorizos only! It is a robust soup that is hearty and delicious! It is a whole meal and is wonderful! It hails from Spain but the Cubans adopted it as their own, as they have with many of their recipes. Here, we have made it with collard greens but it can be made with Swiss chard, kale, or even spinach. These beans do better if soaked overnight. Ingredients:
1 cup dry white bean (cannelli beans or great northern beans, pre-soaked overnight in just enough water to cover, to tende) |
2 quarts beef stock or 2 quarts chicken broth or 2 quarts water |
2 chorizo sausages, casing removed & sliced on an angle (sausage available at latin grocery stores) |
1/2 lb extra lean cured ham, chopped (thick-cut 1/2-inch from deli counter) |
3 pieces pork fat (optional) or 3 slices thick slab bacon |
ham hock (optional) |
1 large onion, chopped |
1 tablespoon minced garlic |
1/4 cup chopped green pepper |
1 tablespoon tomato sauce |
1 tablespoon pure spanish olive oil |
1/4 cup chopped turnip |
2 potatoes, peeled and chopped into 1/2-inch cubes |
1 cup chopped collard greens (stems removed and cleaned well) |
salt, to taste |
fresh ground black pepper, to taste |
sazon con azafran seasoning, to taste |
sazon completo seasoning, to taste |
Directions:
1. Place all ingredients; the beans with their soaking liquid, the chorizo, ham, pork fat or bacon, ham hock (if using), onion, garlic, green peppers, tomato sauce, olive oil, in a 6-quart pot, cover with broth and water.
2. Cover the pot and simmer slowly for 30 minutes. Add seasonings and simmer for about 1-1/2-2 more hours, until the beans are almost tender.
3. Skim the froth and scum that comes to the top.
4. Season to taste.
5. Add the potatoes, turnips and collard greens, and simmer 15 minutes longer, until all vegetables are soft.
6. Season with salt, pepper, and Sazon Completo & Sazon con Azafran to taste.
7. Serve in deep soup bowls with a side of white fluffy rice (a necessity for Cubans), with sliced avocados, and tomatoes, with a vinaigrette dressing, a warm loaf of Cuban (pan de flauta) bread or French baguette or even with a Focaccia.
8. Buen provecho!
|
|