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Caldo verde is a traditional Portuguese and Brazilian soup made with potatoes and cabbage, often served with Portuguese sausage. It originated in the Minho region of Portugal and is a popular winter dish. The soup is versatile and can be made with different meats and vegetables.
Caldo verde, literally “green soup”, is a traditional Portuguese and Brazilian dish made with potatoes and cabbage. It gets its distinctive green coloring from cabbage, and is traditionally served with Portuguese sausage such as chouriço or linguiça, although other meats can be used. Caldo verde is commonly served at Portuguese and Brazilian celebrations. It is often considered the national dish of Portugal and is served all over the country, from peasant households to luxury hotels.
Caldo verde originated in Minho, a northern Portuguese province from 1936 to 1976. Today the region is divided into the districts Viana do Castelo and Braga. Though it was only an official province during the 20th century, Minho has a long history. Once called Entre Douro e Minho because it covered the area between the Douro and Minho rivers, the region was under Celtic and Roman occupation and retains much of Celtic culture and architecture. Caldo verde is not limited to the Minho region but is a popular dish throughout Portuguese culture.
Caldo verde is a simple, light dish that can be served on its own or as part of a larger meal. It’s a balanced meal and a popular winter dish. The soup is traditionally accompanied by broa, a yeast-leavened cornbread. In Brazil, broa is flavored with fennel.
Caldo verde starts with a potato broth, as light as possible. The cabbage leaves are then thinly sliced and blanched so they are bright green. The cabbage should be hearty enough to provide texture and color to the soup, and ultra-thin slices are essential. In modern kitchens, a food processor can come in handy for finely chopping cabbage.
Just before serving, the scalded cabbage is added to the soup with a little olive oil and allowed to boil for five minutes. Olive oil adds fragrance and some fat to the final product. Finally, the soup is served on heavily sliced pork sausage. Different regions of Portugal have their own versions of pork sausage.
Caldo verde is a versatile dish open to substitutions. For example, collard greens and pepper or andouille sausage can be used instead of kale if Portuguese sausage is hard to find. Some people make the soup with beef stew or pork loin, and some include white beans for a heartier soup. Onions, garlic, salt and pepper are often used as seasonings.
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