Porrusalda

Porrusalda

At the table

By
From
Basque
Serves
4-6
Photographer
Laura Edwards

This is a popular dish from the Navarra and Rioja regions, which I always have to eat when I visit San Sebastián. The name comes from the word ‘puerro’ (‘leek’ in Spanish). It is a very simple recipe in which it is important to use a good stock. In this case, I have used a very nice and strong vegetable stock, but you could also use chicken stock.

If you feel like something slightly different, you can also add chorizo to make a porrusalda riojana.

Ingredients

Quantity Ingredient
2 tablespoons olive oil
1 onion, finely sliced
750ml strong fresh vegetable stock
3 carrots, thickly sliced
3 leeks, cut into pieces
4 medium potatoes, cut into 1.5 cm cubes
sea salt

Method

  1. In a saucepan, heat the oil and add the onion, cooking it through but without letting it change colour.
  2. Add the stock and bring to the boil, then add the carrots, leeks and potatoes and cook for 15–20 minutes or until the vegetables are tender. Season with sea salt and serve hot with some crusty bread.
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