Although the typical partner for this soup is a Galician white, its complexity suggests an even better might match might be a light red reminiscent of the Atlantic, such as those being made today at the DO Ribeira Sacra in Galicia.
.png.transform/rendition-xs/image_image%20(1).png "Feder")
Pote de berzas (Turnip Greens and Beans Stew)
Preparation
Soak the beans overnight in water. Place in a pan with the water, backbones, lard and salt, and bring to the boil. Simmer for one and a half hours then add the potatoes and continue cooking. Cook the turnip tops in water in a separate pan to remove any acidity. When they come to the boil, remove and add to the pan of beans. Season with salt to taste and continue cooking over a gentle flame until the potatoes are almost falling apart.
Preparation: Escuela Superior de Hostelería y Turismo de Madrid.
Presentation
Serve everything together - the stock with the potatoes, turnip greens and beans.
Nutritional Facts
Energy (kcal): 577
Energy (kJ): 2,414
Proteins (g): 28.5
Fat (g): 19.6
Carbohydrates (g): 76.4
Iron (mg): 12.3
Vitamin A (g): 1,054.5
Fiber (g): 25.5
Information provided by: The Spanish Nutrition Foundation (FEN)
Over 2 hours
- 200 gr white beans
- 500 gr potatoes, peeled and cut into pieces
- 1 bundle turnip greens cut into pieces
- 300 gr pork backbone
- 25 gr lard
- 3 l water
- Salt
- 7.055 oz white beans
- 17.637 lb potatoes, peeled and cut into pieces
- 1 bundle turnip greens cut into pieces
- 10.582 oz pork backbone
- 0.882 oz lard
- 5.279 pint water
- Salt
- 0.95 cup white beans
- 2.33 lb potatoes, peeled and cut into pieces
- 1 bundle turnip greens cut into pieces
- 1.41 cup pork backbone
- 0.145 cup lard
- 12.805 cup water
- Salt
Wine match