Cuban Cooking

Galician Soup • Caldo Gallego

Servings: 8

Ingredients:

  • ½ pound ham hocks

  • 1½ pounds potatoes, peeled and quartered or cut in 2-inch chunks

  • ½ pound chuck or stew meat

  • ¼ pound unto or slab bacon

  • 16 cups of water

  • 1 pound cabbage or collard greens washed and hard stems removed

  • ½ pound white beans,

  • 1 tablespoon salt

  • Directions

    • Soak the beans and the ham hocks and bacon in separate pots of water for at least 12 hours before cooking.

    • To cook, start the 16 cups of water to boil and when the water is boiling, add the drained ham hocks, bacon and beef and bring the water back to a boil. Lower the heat and simmer at medium heat until the meats are just becoming tender.

    • Drain the beans and add to the soup. Bring back to boiling again and cook for 30 minutes more at medium heat until the beans are tender.

    • Add the potatoes and salt and cook for 15 minutes. • Add the cabbage or collard greens, coarsely chopped, and cook for 10 minutes more. Allow the soup to rest for about 15 or 20 minutes until thickened.

    • Serve in a large tureen or in individual casseroles if serving as a first course.

    Soups & Stews


    Appetizers


    Desserts


    Meats


    Poultry


    Rice & Vegetables


    Sea Food


    Soups & Stews

     


    Página Principal / Home

    Top

    Guía de Paginas / Table of Contents

    Email a/to Juan F. Pérez

    Last time this page was Edited 07/19/2008

    @copyright 2001 Perez Business Services  all rights reserved
    This page was created by Perez Business Services (561) 832-7571