lisbonblog

The national dish of the Portuguese, caldo verde or green soup, originates from the home of the vinho verde or green wine. The special type of cabbage that forms the base of this soup is the couve galega or Galician cabbage. In the Minho and the entire North of the country, it is one of the characteristic elements of the landscape. It is often cultivated under tall vines, also finding a regular space in every garden and even in the backyards of Lisbon. The vegetable is available in every market, despite the fact that this super-green cabbage with its long stems is often offered ready-made in bags – for the soup it has to be chopped really finely. And by the way - couve galega – only available in Galicia and Portugal - is exclusively used for green soup.
Traditionally, caldo verde is eaten with freshly baked broa de milho, the yeast corn bread with its thick crust that is typically for the North. In addition, each bowl or plate should contain some small slices of sausage, chouriço or salpição, before the hot soup is added.