Welcome friends and friends of Paulina Kitchen! We hope they are very good! On this occasion he summons a very popular spoon recipe in the Basque Country: Porrusalda . With that name this soup promises to get the cold and fill us with flavor.
Through this note, we will immerse ourselves in the wonderful world of this Basque leek soup, exploring its origin, meaning and variants. Finally, we will share a traditional recipe from Bacalao Porusalda to enjoy its warmth in our home .
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About the Porrusalda
We are facing a Basque leek soup, which is characterized by its simplicity of flavors and ingredients, which translates into an ideal spoon dish for the days when cold covers in the body. A comforting broth with an intense leek flavor.
The versatility of this soup allows adaptations, such as processing the ingredients and turning it into a cream cream soup; or add denial cod, for a cod ruse, which is one of the most appreciated and traditional.
History and origin
This soup dates back centuries and is considered a pillar in the Basque gastronomic tradition. It is believed that it originated in the rural areas of the Basque Country where ingredients such as leeks were abundant and accessible, and rural workers needed a spoon dish that reconforts them after long days. Over time, this humble dish has become an icon of the region's kitchen, highly valued by its simplicity and flavor.
What does the word Porrusalda mean?
This word has a literal meaning that reflects its composition. "Porru" refers to leeks, while "Sala" refers to soup in Basque . So, in essence, it translates as "leek soup .
However, the Basque goes beyond its denomination, since it represents an essential part of the cuisine of that region and its strong connection with local ingredients.
Ingredients from Porrusalda to the Biscay
Porusalda to the Biscay is a variant that includes cod , a widely consumed fish on the Basque coast, which can be found in classic recipes such as Biscay to the Biscay , the traditional cod tortilla. .
In addition to leeks and cod, this tasty version includes ingredients such as olive oil, onion, garlic, green pepper and potatoes. The combination of these elements creates a unique and substantial dish, which invites you to enjoy accompanied with a good piece of homemade bread .
How to do codrusalda
The preparation of this soup is quite simple. A habitual way is to cook the leeks in olive oil, along with garlic, pepper and onion, until they take a golden color, but with tender texture.
After that, desalted cod and potatoes are incorporated. All this is cooked over low heat until the ingredients are well cooked, and is very hot to enjoy all their benefits.
Variations of this soup
Although the Porrusalda recipe with cod is the best known version, there are various variations of this dish throughout the Basque region.
Some people prefer to omit cod and opt for a purely vegetarian alternative, while others incorporate ingredients such as carrots, peas or ham. Each variant provides its own unique touch, maintaining the essence of this Basque recipe.
Occasions to enjoy a good Basque Porrusalda
This is a versatile dish that is consumed throughout the year, but is especially comforting in the coldest months. It is common to serve as the main dish in lunches or dinners, accompanied by a rich bread and a good Basque wine, or even served with a tasty Spanish potato tortilla . In addition, it is a popular election in festivities such as Holy Week and in local celebrations, such as the Tamborada de San Sebastián.
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Basque Bacalao Porrusalda Recipe
Yield : 4 portions
Preparation : 45 minutes
Ingredients
- 4 leeks
- 250 grams of desalted cod
- 2 potatoes
- 1 onion
- 1 green pepper
- 2 garlic cloves
- Olive oil
- 2 l of vegetable or fish broth
- Salt and pepper to taste
How to do Bacalao Porrusala step by step
- Wash and cut the leeks into fine slices. Peel the potatoes and cut them into cubes.
- In a large saucepan, heat a little olive oil and add the leeks, chopped garlic cloves, onion and green pepper cut into small pieces. Make a stir -fry over medium heat until the ingredients are tender.
- Incorporate the crumbled cod and potatoes. Cook for a few minutes until the cod is cooking slightly.
- Cover all ingredients with the broth (if you are better homemade) and cook over low heat until the potatoes are tender and the broth is thick. Salpimentar at ease and serve hot.
