The porrusalda is a soup made with leeks, pumpkin and potatos. It´s a very well known dish of the basque cuisine and a good choise during the winter. Depending on the area people may add other ingredients as carrots, garlic, cod or pork.

  • For 4-6 people:
  • 6 leeks
  • 3 potatoes
  • 1 onion
  • 2 carrots
  • 2 chicken skeleton
  • water
  • olive oil
  • salt
  • parsley

To make the soup, put the chicken skeleton in a pressure cooker with a lot of water. Add the parsley and a pinch of salt. Put the top and cook it (at 1)for 4-5 minutes from the moment it starts to boil. Degrease the soup, pou it and set it aside.

Peel and chop the onion and fry it over low heat with a bit of oil, without letting it brown. Pour the soup and add the leeks cleaned and chopped. add the carrots and the peeled and choped potatoes. Salt it and leave it cook during 18-20 minutes. Serve the porrusalda in a bowl.


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