 | This article relies largely or entirely on a single source .(January 2020) |
 | |
| Alternative names | Caldo; Galician broth |
|---|---|
| Type | Soup |
| Place of origin |  Spain |
| Region or state |  Galicia |
| Created by | Traditional |
| Serving temperature | Hot |
| Main ingredients | Cabbage or other greens, potatoes, white beans, fatty pork |
Caldo galego or simply caldo (in Galician), also known as caldo gallego (in Spanish), meaning literally "Galician broth", is a traditional soup dish from Galicia. [1] It is essentially a regional derivative (with added beans and turnip greens) of the very similar caldo verde , the traditional soup dish of neighbouring Portugal.
Contents
Ingredients include repolo (cabbage), verzas (collard greens), grelos (rapini), or navizas (sweet turnip greens); potatoes; white beans; and unto (lard). Additionally it can contain fatty pork, chorizo , ham, or bacon (compango).
It is served hot as a starter, often as part of almuerzo (lunch), and sometimes dinner. Traditionally it was usually served in cuncas (earthen bowls).
