A good hot cunca of caldo galego

This is the most popular dish of rural cuisine in Galicia. Simple dish that takes advantage of the elements that could be found in the garden itself. For its elaboration, the orthodox thing is to use grelos (leaves of a species of turnip that occurs in Galicia), but if they are not they can be replaced by cabbage.

I leave you here the recipe of the CALDO GALEGO and the tricks that my grandmother used, that for that she had been doing it for many years and if you wanted broth you knew that in the grandmother's house she had fixed it, because of 7 days of the week she did it 4 and because the other 3 ate the potatoes that were left over with fried fish or meat or else they drank the caldito in cunca (cup) of mud at night to warm the stomach.

Ingredients:

1 handful of dry white beans per person, which we will leave to soak the night before.
Grelos: 1 bunch for 3 - 6 people
Salted pork meat per person: a piece of bacon (bacon with meat). A piece of salted rib.
Salted pork bones 1 or 2.
1/2 chorizo ​​per person.
a piece of unto (cow grease), the size of two nuts.
1 large potato or 2 small potatoes per person.

I personally like red potatoes better. In this case they are red but inside they shoot more white than yellow.
The red ones release more starch to thicken the broth and are not quite whole even if the cooking is prolonged.

If you suspect that salt meat can be very salty, let it soak in water the night before. In this case the salty is a few days that's why I use it directly.

The unto is essential in a good Galician soup, my grandmother always said that green leafy winter vegetables require a bit of pork fat when boiling them to give it a smoothness, otherwise you will make a washed broth, without grace.



Making:

Put in a pot plenty of water (3/4 of capacity) and toss the soaked beans to cook. We put to the fire.

When it begins to boil, we toss the meat and the lard (the chorizo ​​is reserved for later). Let cook over medium heat between one and two hours, until the water turns a whitish color.

After that time we put the grelos we previously bleached (we rub them in hot water to lose the greenness)

from the moment that the turnip to boil again it is necessary to keep them boiling, if the boiling stops the verdura vegetable, there will be no melositos, no matter how much we let them boil later. That is why we must maintain a constant temperature, in electric or gas stoves it is simple, in firewood it means being vigilant of the fire. This is very important for us to have a good caldo galego.

During the cooking the broth can form some foam, we will try to defoam it with a spoon.

We click the potatoes, that is, we do not cut them until the end, but before reaching the end of the cut, we break the potato so that an irregular cut is left and the potato releases the starch that will make the broth fatten.

Next we toss the chorizo ​​that will be the one that gives color to the water of the broth and a little more of flavor.

Let boil until the potatoes are cooked, about 20 - 25 minutes.
Check salt and rectify to taste, when I put fresh salted meat and do not put it to soak I do not miss it, because the meat releases the right salt to give the point to the turnip tops and potatoes.

And we already have our caldo galego to eat. The way to taste it you choose it in cunca or on a plate.



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