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Caldo Verde

The Most Traditional Soup in Portugal

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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How to Prepare Caldo Verde
1. Cook the Ingredients:
• Start by peeling the potatoes, onion and garlic.
Cook them in water with a pinch of salt until soft.
2. Make the Purée:
• Blend the cooked ingredients with the cooking water, creating a creamy and homogeneous broth.
3. Add the Kale:
• Add the finely chopped kale to the broth and cook for about 10 minutes, until soft.
4. Finish with Chorizo ​​and Olive Oil:
• Add slices of chorizo ​​to the dish when serving and drizzle with a dash of olive oil.
Caldo Verde at Popular Festivals
Although it is consumed all year round, Caldo Verde has a strong connection to popular festivals, especially during Santo António in Lisbon and São João in Porto.
On these occasions, it is common to find the soup accompanied by grilled sardines and cornbread, in a celebration that combines tradition, food and joy.
Tips for a Perfect Caldo Verde
1. Cutting the Cabbage:
The cabbage should be cut into very thin strips.
This detail makes all the difference in the appearance and texture of the dish.
2. Quality Olive Oil:
Choose an extra virgin olive oil to ensure a rich and authentic flavor.
3. Artisanal Chorizo: Use a good quality chorizo, preferably regional, to enhance the flavor of the broth.
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Wine Pairing
Caldo Verde pairs well with light, fruity red wines, such as a Vinho Verde Tinto from the Minho region.
This pairing enhances the flavors of the soup without overwhelming the palate.
Why is Caldo Verde So Special?
Caldo Verde is more than just a soup; it is a piece of Portuguese culture. It represents the ability to transform simple ingredients into something delicious and comforting.
Whether at a family dinner or a popular party, Caldo Verde brings with it the tradition and flavor of Portugal.
 

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