Caldo Verde
Caldo Verde
- Country
- Portugal
- Region
- Minho
- Recipes
- 3 Recipes
Dish information
Caldo Verde, a beloved Portuguese soup, hails from the northern Minho province, an area renowned for its lush landscapes and hearty cuisine. Its name translates to 'green broth,' a direct reference to the signature ingredient: finely shredded kale (couve galega). The soup’s origins are typically traced back to the late 19th century, although its precise invention is debated. It's believed to have emerged from humble beginnings, a peasant dish born from readily available ingredients: potatoes, onions, garlic, a bit of smoked sausage (a small piece of chouriço or linguiça is often added for flavor), and, of course, the ubiquitous kale cultivated in the region. The beauty of Caldo Verde lies in its simplicity and comforting qualities. The potatoes are boiled and mashed to create a creamy, velvety base, into which the finely sliced kale is added and briefly cooked, ensuring it retains its vibrant green color and a slight bite. A generous drizzle of high-quality Portuguese olive oil is essential for its characteristic richness and aroma. Historically, it was a staple at popular festivals and family gatherings, a symbol of hospitality and home cooking. Its reputation spread beyond Minho, becoming a national favorite, often served as a starter before more elaborate meals or enjoyed on its own, especially during colder months. It is also traditionally present during New Year's Eve celebrations, symbolizing good luck for the year ahead. The soup’s enduring popularity is a testament to its humble yet sophisticated flavor profile, a true embodiment of Portuguese culinary heritage.
Timeline
Believed to have originated as a peasant dish in the Minho region.
First documented recipe or mention, solidifying its presence in Portuguese cuisine.
Gained widespread popularity across Portugal as a comforting national staple.
Recognized as a Traditional Specialty Guaranteed (TSG) by the European Union.
