Caldo Verde: Portugal's cherished soup unites flavour and history

Minho is a historical region located in northern Portugal. It is considered the cradle of the Iberian country—it is home to the first capital, Guimarães, as well as the important religious centre of Braga. Traditions, particularly music and folk dances, are actively cultivated. Equally important is the region's culinary tradition, from which comes one of the most famous Portuguese soups, caldo verde, 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, particularly where large communities of Portuguese migrants settled: Argentina, Brazil, Macau, Canada, and the United States.

Caldo Verde has been celebrated by writers and poets such as Camilo Castelo Branco, Eça de Queiroz, Júlio Dinis, and Ramalho Ortigão. 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: primarily Galician cabbage (now usually replaced by kale), potatoes, onions, garlic, and heavily seasoned local sausages like patio, chouriço, or linguiça. In some regions, for example, turnip leaves are added.

In Portugal, caldo verde is usually eaten at weddings, birthdays, and other celebrations. Sometimes, the soup is eaten 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 flavour.

In the UK, this vegetable is hard to find. Still, we can successfully replace it with kale, which has been valued since ancient times for its appearance (grown as an ornamental plant), culinary qualities, and even health-promoting properties, as confirmed by modern scientific research.

Kale is a treasure trove of fibre (which improves intestinal peristalsis and positively affects digestive system function) and chlorophyll, a valuable substance that cleanses the liver and kidneys, supports metabolic and digestive processes, and soothes ailments related to inflammatory conditions (such as gums, throat, skin, stomach, and intestinal mucosa), ulcers, haemorrhoids, and even asthma.

The plant is rich in vitamins (C, A, K, and B group) and sulforaphane – a phytochemical compound that stimulates the body to produce anti-cancer enzymes. Kale should also be included in the diet of those watching their weight - 100g provides just 120 kJ (29 calories). It is also one of the richest natural sources of lutein. This powerful antioxidant protects our eyes from cataracts or macular degeneration and filters harmful "blue light" from our vision.

The traditional ingredients of caldo verde are paid, 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 great as an addition to the soup.

Heat olive oil (2-3 tablespoons) over medium heat in a large pot. Cut the sausage (250g) into slices and fry until browned about 4 minutes. Transfer the meat to a bowl and cook chopped yellow onion in the remaining fat. After about 5 minutes, add the garlic (2 cloves) pressed through a press. Sauté for a minute.

Add diced potatoes (1 kilogram) to the pot, pour in chicken broth (1 litre) and water (500ml), bring to a boil, then reduce 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.