Spanish cuisine is deservedly named to be among the world’s best ones, and it should not come as a surprise with all that variety of paellas, empanadas, churros, tortillas, and other distinctive, tasty dishes and snacks. But, apart from Gazpacho, Spanish soups seem to be outshadowed by their more famous competitors from the Spanish cuisine. This article will show you how to cook several popular Spanish soups (they are not tasty enough to try them at least once).
Sopa de Ajo, a soup that originated in the province of Castilla, appears to be one of the most popular Spanish soups nowadays, whereas it can be found on the menus of the majority of Spanish restaurants. This soup is not too abundant, yet it is a perfect choice for warming up in the rainy period.
- Add some olive oil to a saucepan and heat it, while filling the pan with 5 chopped garlic cloves and sliced bacon.
- While warming it on a low heat, add a beef broth to the soup. Boil the mix you have got for 20 minutes or so.
- Once the soup is ready, pour it into bowls.
- Crack eggs and add one of the eggs into each bowl. The soup is ready.
Sopa de Lentejas appears to be one of the most useful and beneficial for health soups
Caldo Callego is a broth that comes from the province of Galicia, and you are likely to find this soup present in menus of many restaurants and bars. There are actually two ways of preparing this soup: you can either separate meat from vegetables and eat it as a separate dish, or eat it all together (depends on your preferences).
- Pour water into a saucepan and boil there one of the following types of meat: pork, beef, or chicken.
- Once the meat has been boiled, make the heat lower and add a mix of vegetables. Typically, one adds lentins, beans, noodles, potatoes, spinach, carrots, and onions. Keep boiling the mix until all flavours get mixed.
- Pour the soup into bowls. You can either separate the meat or eat it along with vegetables as a single dish.
Sopa de Lentejas also appears to be among the most popular Spanish soups, especially during the winter season. Even though this soup can be found in many Spanish regions and restaurants, evidence shows that it originated in the Middle East. Perhaps, the soup had become popular in Spain before Reconquista took place? In any case, the soup is considered very healthy and nutritious, whereas it provides the body with such elements like potassium, iron, fiber, and protein in great quantities.
- Fry chopped potatoes, garlic, onions, and carrots in the hot oil in a saucepan for 5 minutes.
- Then, cut pork in a form of cubes and add those cubes to the mixture.
- The next step is adding water to the mix you have got. Cover the saucepan and let it boil.
- After the soup has boiled, add lentils. Keep it boiling for an hour more on a low heat.
- Add some pepper and salt (up to your taste) once the lentils are ready. Serve the dish.