Hello, dear friends! Welcome to Paulina Cocina. Today we're going to talk about a humble but worthy recipe, because its flavor is simply delicious: Porrusalda , a traditional Basque soup with a rich history.
This gem of Basque cuisine is not only easy to make, but also has a flavor that embraces the soul. And although porrusalda sounds a bit like a witch's spell, there's no hidden magic involved, just simple ingredients, well-done cooking, and a lot of love.
So let's discover what traditional porrusalda is , where it comes from, and how to prepare it as if a Basque grandmother were supervising us every step of the way in the kitchen.
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About the porrusalda recipe
What is porrusalda? Porrusalda is a typical homemade soup, but it's not just any soup: it's one based on leeks , hence its name.
In its most classic version, the original porrusalda recipe includes leek, potatoes, garlic, and broth. While there are some versions that include cod, such as cod porrusalda , or even hake, the essence of this soup lies in the simplicity of the vegetables.
Porrusalda soup is one of those dishes that seems to have been created for cold days. It's light, yet full of character; simple, yet full of nuances. And like any old-school recipe, there are many ways to make it , and every home has its own.
History and origin of traditional porrusalda
Talking about traditional porrusalda means delving into the culinary history of the Basque Country and Navarre. Because yes, although it's known as a Basque recipe, the truth is that it was also prepared in other regions of northern Spain .
The name "porrusalda" comes from the Basque language: "porru" means leek, and "salda" translates as broth . Literally, "leek broth ." You don't have to be a genius to realize that the key to this soup lies in that star ingredient.
Originally, porrusalda soup was a peasant dish . With few ingredients but a great deal of ingenuity, the cooks of the time created a nutritious, warming, and comforting . Over time, it was refined, and today it's a dish that even the best restaurants include on their menus.
7 Reasons to Say Yes to the Original Porrusalda Recipe
- It's economical: It's made with simple, inexpensive ingredients . There's no excuse not to try it.
- It's easy to prepare: You don't have to be a chef to make the original recipe. Basically, you cut it, cook it, and enjoy it. There's no mystery.
- It's healthy: No fried or fatty foods, just vegetables and a good broth (homemade if possible).
- It is versatile: You can make it with just vegetables or add cod for a more substantial dish.
- It's comforting: Perfect for cold days or when you need a hearty dish that warms your soul.
- It has history: Eating it is almost like taking a trip back in time to the cuisine of the old Basque farmhouses.
- It adapts to every taste: You can add more potatoes or carrots , and even a touch of paprika for a special flavor. It's a customizable .
What's special about porrusalda soup?
What makes this soup unique is its mild yet nuanced flavor . The leek adds a natural sweetness that combines with the creaminess of the potatoes, which melts into the broth.
Another key point is its texture : although it is a light soup, the starch in the potatoes makes it slightly thick without the need for flour or thickeners.
Finally, its customization is marvelous. Some people leave it as is, others blend it for a creamier texture , and others add cod or other fish to give it a more substantial touch.
6 Tips for Making Traditional Porrusalda
- Clean the leeks well: They tend to accumulate dirt between their layers, so it's important to cut them lengthwise to remove any traces of dirt.
- Cut the potatoes by snapping them : Break them up with a knife to release starch and naturally thicken the broth.
- Don't overdo it with ingredients: The magic is in simplicity. Too many vegetables can overpower the leek's flavor.
- Slow cook : Patience is key to ensuring the flavors blend well.
- Add a finishing touch with a drizzle of olive oil: It enhances the flavors and gives it extra smoothness .
- Reheat carefully: Like many soup recipes , it gains flavor the next day, but it is key to heat the porrusalda gently so that it does not lose texture.
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Traditional porrusalda recipe
Yields: 4 portions.
Preparation time: 40 minutes.
Ingredients
- 3 large leeks
- 3 medium potatoes
- 3 Carrots
- 1 garlic clove
- 1 liter of vegetable broth (See recipe )
- 1 bay leaf
- Salt and pepper to taste
- Extra virgin olive oil
How to make porrusalda step by step
- Clean the leeks well, cut off the tips and cut them into thin slices.
- Peel the potatoes and roughly chop them into medium chunks (to break up the potato, make a small diagonal cut with the knife and break it up rather than cutting it completely. This helps release more starch). Slice the carrots as well.
- In a large pot, heat a little olive oil and sauté the chopped garlic without burning it.
- Add the leeks and cook over medium heat until tender.
- Add the potatoes and carrots and mix well.
- Pour in the hot broth , add the bay leaf, season with salt and pepper, and let it cook over low heat for about 25-30 minutes, until the potatoes and carrots are soft.
- Taste and adjust the seasoning if necessary. Turn off the heat and let it rest for a few minutes .
- Remove the bay leaf and serve piping hot , with a drizzle of olive oil on top.
