Caldo Verde

Caldo Verde (Green juice) is a type of soup whose main ingredients the cabbage and potatoes.

It can also be done with cassava, but there are other versions such as green light broth, vegetable broth with bacon, vegetarian broth, vegetable broth with chorizo, etc.

Caldo Verde

The Caldo Verde soups are the result of mixing specific ingredients with water, heated at a certain temperature to take shape and turn into broth.

The caldo verde originated in the mid-fifteenth century and its production began in the northern provinces of Portugal, specifically in the Minho region and over the years, the recipe has been adapted according to the regions in which it was prepared. It is made with kale, typical of Portugal, and has become a traditional Portuguese dish widely consumed on winter nights. In popular festivals of Portugal and Brazil, this juice is one of the attractions.

The mixture would have arisen because of the farmers who used cheap ingredients, from their land to the production of a broth. To accompany the dish, many consume a cornbread and, according to the original recipe, the dish can be served with a good wine.

The caldo verde is a kale soup, typical of the northern region of mainland Portugal, but much publicized and impact across the country. It also has impact in countries populated by the Portuguese, like Brazil.
It is a moderately dense soup and predominantly green color, since the cabbage is cut into very thin strips. It was named one of the 7 Wonders of Gastronomy of Portugal.

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Caldo Verde
Caldo Verde (Green juice) is a type of soup whose main ingredients the cabbage and potatoes. It can also be done with cassava, but there are other versions such as green light broth, vegetable broth with bacon, vegetarian broth, vegetable broth with chorizo, etc.
Caldo Verde
Course Soup
Cuisine Portuguese
Prep Time 40 minutes
Servings
people
Ingredients
Course Soup
Cuisine Portuguese
Prep Time 40 minutes
Servings
people
Ingredients
Caldo Verde
Instructions
  1. Place the stove in a saucepan, water and salt. As soon as it starts to boil, put the potatoes peeled and cut into pieces.
  2. When cooked crush returning to put them in the cooking water, adding the cabbage leaves cut to vegetable broth, after thoroughly washed two or three waters.
  3. Add the olive oil and boil for two or three minutes with the uncovered casserole for cabbage green look good.
  4. Serve in bowl attaching a chorizo slice to taste. Serve with corn bread or rye bread.
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