Porrusalda appears as a signature dish in 1 Spain cities. See each city's local variant and where to eat it.
Porrusalda · Bilbao
Basque leek-and-potato broth, sometimes built around salt cod, sometimes around chicken stock. Olive oil, leeks slow-cooked to sweet collapse, potatoes broken to thicken; the peasant soup of Bilbao Sundays.
Porrusalda (leek broth in Basque) is a centuries-old farmhouse soup of inland Bizkaia and Gipuzkoa. The fish-cod variant uses Friday's salt-cod water; the chicken variant is the everyday one. Casa Rufo runs a serious version with bacalao; Sorginzulo, Cafe Iruna and Andra Mari all keep porrusalda on the winter menu.
Where to eat in Bilbao:
- Casa Rufo
- Sorginzulo
- Cafe Iruna
- Andra Mari