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    Soup Portuguese: Caldo Verde

    One of the best-known soups in modern times is caldo verde, which is part of the traditional Portuguese cuisine and is in fact their national dish. It is said to originate from the province of Minho,
    in this country, where cabbages grow abundantly.

    The main ingredients of caldo verde usually include pureed or mashed potatoes, collard greens shredded finely, olive oil, savoy cabbage, or sometimes kale, and slices of chouriço (sausage

    made of pork). Other variants make use of hard ham and presunto, and are supposed to be eaten with corn bread or some broas.

    Caldo verde (or cabbage soup with spicy sausage) is most popular in the countryside and typically prepared by peasants, having the ingredients easily obtainable from their small farm lots. In
    some cases, it is related caldo de couves or the Azorean cabbage soup. The original Minho version of this soup is nothing more than just water, cabbage or kale, potatoes, onion, garlic, and
    one to two tablespoons of olive oil.

    Caldo verde is a light soup and, like other soups, is easy to prepare. Hence, the locals usually serve it before the main meal or as a late supper. This soup derives its green color from the finely
    shredded cabbage or kale - it is, however, greener when kale is used. In old traditions, kale is tossed just minutes before serving so the jade-green color intensifies.

    You can make your own caldo verde to have an idea how it tastes. Here is a recipe of the soup in its simplest Minho version:

    First, prepare the ingredients such as 1.2 liters water, 700grams potatoes, 100grams onions, 100mL olive oil, 400 grams finely shredded cabbage, 1 choriço (sliced), and a pinch of salt. Next,
    boil the potatoes, chopped onions, choriço, and half or 50mL of the olive oil. Once the potatoes are soft, remove the sausages from the pan and mash the potatoes or place it in a blender.

    Add the finely shredded cabbages and bring to a boil for about 10 minutes. Then, add the slices of choriço as well as the other half of the olive oil. To enjoy the soup the Portuguese-style,
    serve it with broa de milho (or corn bread).

    Caldo verde tastes best when served hot so make sure your family or friends all gather at the table to experience this traditional Portuguese cuisine. In addition, this soup is not only

    mouth-watering but is also very nutritious. The cabbage version of the soup is rich in vitamin C while kale has a high iron content. Potatoes are rich in potassium and healthy carbohydrates,
    and well, sausage has protein. Caldo verde is a complete dish in one soup.

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