recipe reviews for:

Caldo Gallega

“A very flavorful Puerto Rican soup made with beans, chorizo and ham. I got from one of my co-workers. It is fast, easy, and most of all delicious! I start it the night before serving by cooking the broth, onions, potatoes, and chorizo. That way the next day after work, all I have to do is add the remaining ingredients and heat through.”

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Reviewed: Apr. 7, 2012

I added 1/2 teaspoon of cumin and 1/2 teaspoon of white pepper. We both thought it was excellent.

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Reviewer:

wannabegourmet

Cooking Level: Intermediate

Home Town: Colorado Springs, Colorado, USA

Living In: Billings, Montana, USA

Reviewed: Feb. 27, 2012

Sorry, my friend got this recipe while she lived in Puerto Rico, I assumed it was Puerto Rican. I didnt mean to insult anyone. I am truly sorry. I still love the soup!! I do the broth, onion, ham. chorize, garlic and potatoes the night before. Put in the fridge and take the grease off the top the next day and add the beans and spinach. The flavors all infuse together and make it extra yummy. That is the is trick!

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Reviewer:

Pam Maxson-Rodriguez

Cooking Level: Intermediate

Home Town: Scranton, Pennsylvania, USA

Living In: Fredericksburg, Virginia, USA

Reviewed: Feb. 24, 2012

Very grateful for the recipe. Extremely delish! Thanks for sharing Miss Pam!m

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Reviewer:

everlidis

Reviewed: Nov. 6, 2011

We loved this soup! I sauteed the meat and onions before adding to the broth and added 1/2tsp black pepper and 1/4tsp cayenne pepper. Healthy and satisfying.

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Reviewer:

vickie

Reviewed: Oct. 14, 2011

The soup did not tase bad. But it is NOT however Caldo Gallego. I am from Galicia Spain where this dish originated from and grew up eating this dish. There are many more ingredients that were omiited like salt pork, kale, pigs feet,chicken,and beef. This is more of a quick fix version with not nearly half of the authentic taste.

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Reviewer:

lupe

Reviewed: Feb. 23, 2010

15 year old said "spinach actually tastes good in here"

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Reviewer:

simply.tracyscott

Reviewed: Dec. 20, 2009

The flavor was good, but I noticed the leftovers were extremely greasy, even after skimming the fat from the broth, so we could only eat this the day I made it.

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Reviewer:

GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

Reviewed: Feb. 22, 2009

I've now made this soup several times and it is one of my husband's new favourites...with good reason. It is substantial enough to have as a meal served with some crusty bread. I add a few drops of liquid smoke to it and it's a nice complement. Thanks for sharing this great recipe!

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Reviewer:

HECHICERA

Cooking Level: Expert

Home Town: Montreal, Quebec, Canada

Reviewed: Nov. 15, 2008

We loved this soup! I used fresh spinach instead of frozen. The chorizo I used was so spicy it gave the whole pot of soup a kick. I will definately make it again.

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Reviewer:

Amanda

Cooking Level: Expert

Home Town: Swanton, Ohio, USA

Living In: Toledo, Ohio, USA

Reviewed: Jun. 20, 2008

This an insult to any Spaniards...considering I myself am Gallego. This soup come from Galicia which is a region of Spain right next to Portugal. Kale is the staple here not spinach. I suggest finding an authentic recipe. But I did make this to taste it and it is very good....it's just NOT caldo gallego by any means.

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