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Caldo verde (pronounced [ˈkaɫdu ˈveɾðɨ], Portuguese for "green broth") is a popular soup in Portuguese cuisine.[1]

For Mark Kozelek's record label, see Caldo Verde Records.
Caldo verde
TypeSoup
Place of originPortugal
Region or stateMinho Province
Main ingredientsCollard greens, potatoes
Traditional caldo verde
Traditional caldo verde

The basic traditional ingredients for caldo verde are finely shredded Portuguese cabbage or couve-galega (essentially a type of collard green), (or alternatively other leafy greens such as kale or mustard greens), potatoes, olive oil, black pepper and salt, mainly flavoured with onion and garlic[2][3] (some regional recipes favour slight variations, like turnip greens or added meat, such as ham hock, making it similar to Italo-American wedding soup). Traditionally the soup is accompanied by slices of paio, chouriço or linguiça (boiled whole with the potatoes, then sliced and added to the finished soup when serving) and with Portuguese broa corn-bread or rye-bread for dipping.[4] In Portugal, the popular soup caldo verde is typically consumed during Portuguese celebrations, such as weddings, birthdays and popular celebrations. It is sometimes consumed before a main course meal or as a late supper. This soup is served in a tigela, a traditional earthenware bowl.[5]


History


Caldo verde originated from the Minho Province in northern Portugal.[6] Today, it is a traditional national favourite that has spread across the nation and abroad, especially to places where a large community of Portuguese migrants have settled such as Brazil, Massachusetts, New Jersey, and Rhode Island. References to the soup appear in many novels by Camilo Castelo Branco.


See also



References


  1. Ilídio Lacerda (December 2009). The Secrets of Portuguese Cookery. BoD – Books on Demand. pp. 31–. ISBN 978-3-8391-4529-6. Retrieved 24 August 2013.
  2. The Illustrated Cook's Book of Ingredients. The Illustrated Cook's Book of Ingredients. DK Publishing. 2010. p. 193. ISBN 978-0-7566-7673-5. Retrieved April 2, 2017.
  3. "Portuguese Caldo Verde with Broa de Milho". The San Diego Participant Observer. Retrieved 2020-06-23.
  4. Crescent Dragonwagon (2007). The Cornbread Gospels. Workman Publishing. pp. 103–. ISBN 978-0-7611-1916-6. Retrieved 24 August 2013.
  5. "Na Cozinha do Vítor: Caldo Verde". 16 March 2019.
  6. Walter C. Opello (1991). Portugal. Westview Press. p. 6. ISBN 978-0-8133-0488-5. Retrieved 24 August 2013.

На других языках

- [en] Caldo verde

[es] Caldo verde (cocina portuguesa)

El caldo verde es uno de los platos nacionales de Portugal, y muy apreciado en la cocina portuguesa (sobre todo en la antigua provincia del Minho). Se trata de una sopa elaborada de un puré de patatas acompañado de unas tiras de couve-galega - las berzas que se pueden ver en Galicia, España) y que le proporcionan el color verde característico, algo de ajo, aceite de oliva y todo ello ligeramente sazonado, pero su combinación proporciona el aroma típico de algunas calles de Lisboa, Oporto, etc. Se menciona que es originaria de la región del Miño (en la antigua frontera con Galicia). Esta sopa es conocida también en Brasil.

[ru] Калду верде

Калду верде (порт. Caldo verde) — известное блюдо португальской кухни, густой суп из капусты и картофеля с луком, чесноком и колбасой чорисо. При приготовлении овощи отвариваются в воде с добавлением соли и оливкового масла, причем картофель разминается до пюреобразного состояния, а капуста мелко шинкуется.


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