Portugal Expert®
May , 2024
Caldo Verde is much more than just a simple soup: it is a symbol of Portuguese cuisine, present on tables from north to south of the country.
Recognized for its simplicity and unmistakable flavor, this traditional dish has its roots in Minho, but has won hearts in all regions of Portugal.
With simple ingredients, such as potatoes, kale, olive oil and chorizo, Caldo Verde represents the essence of Portuguese gastronomy: authenticity and respect for local products.
In this article, I will explore the history, preparation and cultural importance of this classic of our cuisine.
The History of Caldo Verde
Caldo Verde originated in the Minho region, in the north of Portugal, an area rich in agricultural traditions and known for its rustic and tasty cuisine.
Originally, it was a soup consumed by peasants, made with affordable ingredients available in local gardens.
Over time, Caldo Verde became a national dish, served on special occasions, such as the feasts of Saint Anthony and Saint John, as well as at family dinners and in traditional taverns.
Ingredients of Caldo Verde
Simplicity is the secret of Caldo Verde.
The essential ingredients are: • Potatoes: The base of the soup, which gives it a creamy texture.
• Kale: Finely sliced, this is the element that gives Caldo Verde its characteristic appearance and flavor.
• Olive oil: A good extra virgin olive oil is essential to enhance the flavor.
• Chorizo: Traditionally cut into slices, it is added to the dish as a finishing touch.
• Onion and Garlic: Used to season the broth, creating an aromatic base.
• Salt: To adjust the flavor.
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