Caldo Verde – Creamy soup with potatoes, cabbage and sausage

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About Caldo Verde


Warm soups accompanied by bread and cornbread are a classic of Portuguese cuisine, and one of Portugal’s most symbolic soups is Caldo Verde. This creamy soup was born in the Minho region in northern Portugal, but it has warmed so many hearts that it has become a tradition throughout the country.

Caldo Verde’s ingredients are simple and inexpensive. The soup is part of everyday life in Portuguese homes, but it is so popular that it is also on the menu of fine restaurants in Portugal. The fact is that Caldo Verde is one of those dishes that seem to be made to bring tenderness and good memories. You must try it!

To emphasize the importance of this dish in Portuguese culture, besides being part of several celebrations throughout the year, such as the feast of St. John, Caldo Verde has already been elected one of the 7 wonders of Portuguese cuisine. Check out the relevance!

How to make Caldo Verde like a Portuguese from Minho
The Portuguese Caldo Verde is made with a cream of potatoes cooked with onion and garlic, and finely chopped kale. Traditionally, the soup is served in a bowl with some slices of chouriço (cured sausage typical of the country) and accompanied by a piece of corn bread.

The broth can be served as a starter or a light meal. And of course, it is perfect if paired with a glass of vinho verde, after all the region where the vinho verde is produced is the same one that created the broth.

Caldo Verde in Brazil and the main differences
Caldo Verde has also become a tradition overseas, the recipe was introduced in Brazil along with the June celebrations. The Brazilian recipe is very similar, but there are differences:

The Portuguese type chorizo is not common in Brazil, so Portuguese sausage, calabresa and often bacon are used. For this reason, the sausage is sauteed in the Brazilian version, this step is not necessary in the Portuguese recipe.
If in Portugal the cabbage is the kale, in Brazil the cabbage is the butter.
Instead of corn bread, it is common to serve the soup with common bread and toast, made with wheat flour.
Other versions of Caldo Verde are very different from the original:


With cassava instead of potato;
Caldo Verde served on Italian bread;
Made with mushrooms instead of sausage for a vegetarian version of caldo verde;
With a base of cream of chayote or cauliflower for a low-carb version.


Tips for preparing Green Broth Soup:


Our recipe is made with Portuguese sausage, if you find chorizo just skip the sausage sauteing step.
The recipe becomes more practical if you beat the potatoes in a hand mixer directly in the pot or in the blender.
For a creamy green broth just decrease the proportion of water in the recipe. Now, if you want to thicken the caldo verde after it has been whipped, let the soup cook longer until the water evaporates and it reaches your preferred point. In Portugal, the broth is thinner.
The cabbage needs to be finely chopped to reach the right point. And it goes into the pot only at the end of the preparation.

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