Caldo Verde: A culinary treasure from Portugal to the world
The famous Portuguese poet António Correia de Oliveira described this dish as "a harmonious marriage of flavours." Few soups have been mentioned in novels, poems, or songs. This is perhaps the best encouragement to prepare caldo verde, or green broth, at home.
1 November 2024 07:19
Minho is a historical region located in northern Portugal. It is considered the cradle of the Iberian country—it is home to the first capital, Guimarães, as well as the important religious centre of Braga. Traditions, particularly music and folk dances, are actively cultivated here. Equally important is the culinary tradition of the region, from which comes one of the most famous Portuguese soups, caldo verde, likely enjoyed here as early as the Middle Ages.
Over time, the dish spread to other parts of the country and later to the world, particularly in places where large communities of Portuguese migrants settled, such as Argentina, Brazil, Macau, Canada, and the United States.
Caldo Verde has been celebrated by writers and poets, including Camilo Castelo Branco, Eça de Queiroz, Júlio Dinis, and Ramalho Ortigão. The famous Amália Rodrigues sang, "Very little, very little is needed to simply brighten life... love, bread, wine, and hot caldo verde in a bowl."
A few years ago, after a public vote, "green broth" was announced as one of the seven wonders of Portuguese cuisine.
Caldo Verde is valued not only for its taste but also for its ease of preparation. Only a few ingredients are needed: Galician cabbage (now usually replaced by kale), potatoes, onions, garlic, and heavily seasoned local sausages: paio, chouriço, or linguiça. In some regions, for example, turnip leaves are added.
In Portugal, caldo verde is usually eaten at weddings, birthdays, and other celebrations. Sometimes the soup is enjoyed before the main course or as a late supper. Traditionally, it is served in clay bowls called tigela.
Ingredients for "green broth"
Traditionally, caldo verde contained Galician cabbage, a variety of cabbage with fleshy leaves and a fairly strong flavour.
In Canada, this vegetable is hard to find. Still, we can successfully replace it with kale, which has been valued since ancient times for its appearance (grown as an ornamental plant), culinary qualities, and even health-promoting properties confirmed by modern scientific research.
Kale is a treasure trove of fibre (which improves intestinal peristalsis and positively affects digestive system function) and chlorophyll. This valuable substance cleanses the liver and kidneys, supports metabolic and digestive processes, and soothes ailments related to inflammatory conditions (such as gums, throat, skin, stomach, and intestinal mucosa), ulcers, hemorrhoids, and even asthma.
The plant is rich in vitamins (C, A, K, and B group) and sulforaphane – a phytochemical compound that stimulates the body to produce anti-cancer enzymes. Kale should also be included in the diet of those watching their weight – 100 grams provides just 29 calories. It is also one of the richest natural sources of lutein. This powerful antioxidant protects our eyes from cataracts or macular degeneration and filters harmful "blue light" from our vision.
The traditional ingredients of caldo verde are paio, chouriço, or linguiça – Portuguese sausages made from pork, fat, and spices, with various additions such as red wine. They are less spicy than the Spanish counterpart, chorizo, which also works great as an addition to the soup.
Recipe for caldo verde
Heat olive oil (about 30-45 ml) in a large pot over medium heat. Cut the sausage (about 250 grams) into slices and fry until browned, about 4 minutes. Transfer the meat to a bowl, and cook the chopped yellow onion in the remaining fat. After about 5 minutes, add two garlic cloves and press through a press. Sauté for a minute.
Add diced potatoes (about 1 kg) to the pot, pour in chicken broth (about 1 litre) and water (about 500 ml), bring to a boil, then reduce heat and cook until the potatoes are tender (approximately 15 minutes.)
Finally, add the fried sausage and finely chopped kale and cook for another 3-5 minutes. Add salt if necessary.
Pour the soup into bowls and serve.
