Portuguese cuisine has diversity and quality. Our country has a vast and rich gastronomic heritage. We can find traditional recipes that have become symbols of regions. Let’s focus our attention on a Portuguese soup that needs no introduction, caldo verde. Surely all Portuguese people have already tried it and know that it is an irresistible delicacy. There’s the magic of homemade food that fascinates us.
This wonderful soup is recognized by the Portuguese. A typical dish that contains the flavors of Portugal. It was no coincidence that the national people chose Caldo Verde as one of the 7 Wonders of Portuguese Gastronomy.
Let’s explore a little of the history of this Portuguese soup, taking a journey through the origins of caldo verde to whet your appetite. If you want to know how to make this Portuguese soup like a chef, you just need to see the recipe that we are going to share with you to learn the step by step.
History of Caldo Verde
According to some historians specializing in this subject, the origin dates back to the 15th century, although it is admitted that it could be even older.
Experts on this subject argue that it was in the northern provinces of the country that caldo verde was created, more precisely in the Minho region. This Portuguese soup has become an emblematic dish of this region known for its rich and traditional cuisine.
Over time, this soup was very important in the daily lives of many Portuguese people. Due to the simplicity of cooking and the affordable ingredients needed to make the soup, caldo verde represented a meal that gave peasants and rural workers a lot of energy to carry out their daily tasks.
Caldo verde is a comforting soup. It is present on Portuguese tables throughout the year, but on colder days it tastes particularly good, warming us and comforting the soul.
Green broth has a distinct flavor. This traditional soup is simple to make and inexpensive. The ingredients you need to have are often found in Portuguese homes, namely cabbage, potatoes, onion, garlic and, of course, chorizo.
The green broth can be served on a plate or in a bowl. Regardless of the option, chorizo offers a unique touch to this soup. The presence of this ingredient is essential to give that irresistible taste that Brazilians love.
The chorizo is a key element, because it guarantees a contrast of flavors with the potatoes and cabbage that makes the caldo verde a unique soup.
Traditional green broth recipe
Ingredients
- 4 cloves of garlic
- 600 g of boiling potatoes
- 200 g warm-green
- 120 g sweet onion
- 60 g of beef chorizo
- 1.2 L of water
- 3 c. of olive oil soup
- 1.5 c. of salt tea
Preparation Method
- Start by placing all the ingredients listed next to you, available.
- First, peel the onion and garlic.
- Immediately, chop both coarsely and set aside.
- Then, heat a pan with two tablespoons of olive oil.
- Then add the chorizo.
- Meanwhile, skin the potatoes, wash them and cut them into cubes.
- Then, remove the chorizo, when the onion is soft and translucent.
- Then add the potatoes.
- Then season with salt.
- Then, cover and let it cook for 10 minutes, over a very low heat.
- Then, pour boiling water over it.
- Then, let it cook until the potato is soft.
- Meanwhile, place the green broth in a mesh strainer and rinse it under running water.
- Then, with the magic wand, blend the soup until the potatoes are broken down.
- Immediately, put it back on the heat.
- After boiling again, add the green broth and let it cook for another 8 minutes.
- During this process, the pan must be uncovered.
- Finally, drizzle the soup with the remaining olive oil.
- When serving, add the chorizo cut into slices.
- Traditionally, this soup is served with cornbread.
- Enjoy!
This Portuguese dish serves 8 servings, being made in around 45 minutes.
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