Caldo Verde: The historic Portuguese soup winning hearts worldwide

Minho is a historical region in northern Portugal, considered the cradle of the Iberian country. Here lies the first capital, Guimarães, as well as the important religious center of Braga. Traditions, particularly music and folk dances, are actively cultivated in this region. Equally important is the culinary tradition from which one of the most famous Portuguese soups, caldo verde, originates, 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, especially in places where large communities of Portuguese migrants settled: Argentina, Brazil, Macau, Canada, and the United States.

Writers and poets like Camilo Castelo Branco, Eça de Queiroz, Júlio Dinis, and Ramalho Ortigão have celebrated Caldo Verde. 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 (nowadays usually replaced by kale), potatoes, onions, garlic, and heavily seasoned local sausages: paio, chouriço, or linguiça. In some regions, turnip leaves are also added.

In Portugal, caldo verde is typically eaten at weddings, birthdays, and other celebrations. Sometimes, it's enjoyed before the main course or as a late supper. Traditionally, it is served in clay bowls called tigela.

Traditionally, caldo verde contained Galician cabbage, a variety of cabbage with fleshy leaves and a fairly strong flavor. In places where this vegetable is hard to find, it can be successfully replaced with kale. Kale has been valued since ancient times for its culinary qualities, appearance as an ornamental plant, and even its health-promoting properties, confirmed by modern scientific research.

Kale is a treasure trove of fiber, which improves intestinal peristalsis and positively affects digestive system function. It is rich in chlorophyll, a valuable substance that cleanses the liver and kidneys, supports metabolic processes, and soothes ailments related to inflammatory conditions, ulcers, hemorrhoids, and even asthma.

The plant is also rich in vitamins (C, A, K, and B group) and contains sulforaphane, a phytochemical compound that stimulates the body to produce anti-cancer enzymes. Kale is a great addition for those watching their weight, as 3.5 ounces (100 grams) provide just 29 calories. It is also one of the richest natural sources of lutein. This powerful antioxidant protects our eyes from cataracts and macular degeneration and filters harmful "blue light" from our vision.

The traditional ingredients of caldo verde include 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 well as an addition to the soup.

Heat 2-3 tablespoons of olive oil over medium heat in a large pot. Cut 9 ounces of sausage into slices and fry until browned about 4 minutes. Transfer the meat to a bowl, then cook a chopped yellow onion in the remaining fat. After about 5 minutes, add two cloves of garlic, pressed through a garlic press, and sauté for another minute.

Add 2.2 pounds of diced potatoes to the pot, pour in 4 cups of chicken broth and 2 cups of water, and bring to a boil. Then, reduce the heat and cook until the potatoes are tender approximately 15 minutes.

Finally, add the fried sausage and finely chopped kale, cooking for another 3-5 minutes. Add salt if necessary.

Pour the soup into bowls and serve.