Galician Soup from Spain
1 pound lean beef
1 frying chicken ( 3 pounds) , cut into serving pieces
1/2 pound lean smoked ham, trimmed
l/4 pound salt pork
1 pound firm potatoes, peeled and cut into cubes
1 pound cabbage, cored and cut into l-inch squares
1 cup dried white beans
1 onion, studded with two cloves
1 small bunch of white turnips, peeled and cut into cubes
2 or 3 cloves garlic, peeled
2 large tomatoes, peeled, cored, and quartered
Salt and black pepper
6 cups water
Soak the beans overnight in water to cover. Alternately, to use a quicker method, add the water to the beans, bring to a boil, simmer for two minutes, and let stand for one hour.
Drain the beans and put them in a large kettle with the six cups fresh water.
Cut the beef and ham into small strips.
Add it to the beans.
Cut the salt pork into cubes. and add
it to the beans. Add the onion, garlic, and tomatoes. Add salt and pepper to taste.
Bring the mix to a boil. Partly cover and simmer gently for one hour.
Add the chicken.
Cook for an additional thirty minutes, until the beans, meat, and chicken are tender.
Add the remaining vegetables and simmer until the vegetables are tender. Add more salt, if necessary.
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