Caldo verde
🍖 With meat or fishCaldo verde, which means 'green broth' in Portuguese, is a traditional soup made with potatoes, finely shredded Portuguese cabbage, garlic, olive oil and salt. It is one of Portugal's national dishes and comes originally from the Minho region in the north of the country.
History
The soup originated in the Minho, the northern province bordering Galicia. Sources link it to an earlier recipe that is said to have been brought to Portugal by English merchants, although the extent of that influence is not well documented.
Over time it moved from a regional dish to a nationwide favourite. It spread abroad with Portuguese communities in places such as Brazil, Argentina, France, South Africa, Macau, Goa, Toronto and New Jersey, where it is still prepared today.
A related dish, caldo gallego, is found in neighbouring Galicia, reflecting the close culinary ties across the border.
Culture
Caldo verde is closely tied to celebrations and special meals. It is traditionally served at weddings, birthdays and popular festivals, and in some areas it is eaten before a main course or as a late supper. During New Year's celebrations it is often eaten after midnight, and it is almost obligatory at the feasts of the popular saints.
The classic recipe includes slices of chouriço, a smoked sausage that was once reserved for festive days and now often appears on the plate. Some regional versions add turnip greens or pork, such as ham hock. It is accompanied by cornbread or rye bread for dipping and served in earthenware bowls.
The soup also appears in literature: Camilo Castelo Branco mentions it in several novels, and Antonio Tabucchi includes it in The Missing Head of Damasceno Monteiro, where the protagonist does not seem to enjoy it.