Basque Country · Spain
Porrusalda
A Basque leek-and-potato soup whose name joins the Basque words 'porru' (leek) and 'salda' (broth), traditional across the Basque Country, Navarra and La Rioja. It is classic peasant cooking — frugal, warming and built on humble root vegetables — and a fixture of Basque home kitchens for generations.
Approximate, per 1 bowl (~350ml). Values vary by recipe and portion.
Where it comes from
A Basque leek-and-potato soup whose name joins the Basque words 'porru' (leek) and 'salda' (broth), traditional across the Basque Country, Navarra and La Rioja. It is classic peasant cooking — frugal, warming and built on humble root vegetables — and a fixture of Basque home kitchens for generations. A common variant adds salt cod, turning it into a fuller Lenten dish.
Where to eat Porrusalda
0 restaurants worldwide serve it.
The variants
Con bacalao
Enriched with salt cod, popular during Lent.
Con calabaza
Adds pumpkin for sweetness and body.
Con zanahoria
Includes carrot alongside the leeks and potato.
Vegetariana
Pure leek, potato and onion broth with no fish or meat.
Cook it yourself
- Porrusalda
Porrusalda is a humble Basque soup of leeks and potatoes simmered in a light broth, its name literally meaning leek broth. Frugal and warming, it is peasant cooking at its best, sometimes enriched with a piece of salt cod or a little pumpkin.