Caldo galego

The Caldo galego ( Galician ) or Caldo gallego ( Spanish ), "Galician broth", is a stew that is considered a specialty of Galician cuisine. Caldo is cooked in different variations with Couve galega (Galician cabbage, comparable Collard Greens or kale ) and turnips together with the turnip greens , white beans, potatoes, broth and bacon. Sometimes chorizo is added, as well as chicken or pork belly. It is considered a typical winter dish, which gains flavor by repeatedly boiling in a large cauldron and is eaten with white bread. The caldo verde of Portuguese cuisine is comparable .

Web links

Commons : Caldo galego - collection of images, videos and audio files

Individual evidence

↑ See on this subspecies João S. Dias: "The Portuguese tronchuda cabbage and galega kale landraces: A historical review" In: "Genetic Resources and Crop Evolution", Vol. 42, No. 2, pp. 179-194, doi : 10.1007 / BF02539521 .

[1] See on this subspecies João S. Dias: "The Portuguese tronchuda cabbage and galega kale landraces: A historical review" In: "Genetic Resources and Crop Evolution", Vol. 42, No. 2, pp. 179-194, doi : 10.1007 / BF02539521 .