Caldo Verde Traditional

40 minuts 6 porções


  • - 1 Extra Meat Chorizo ​​from 𝗦𝗮𝗹𝘀𝗶𝗰𝗵𝗮𝗿𝗶𝗮 𝗟𝗶𝗺𝗶𝗮𝗻𝗮
  • - ½ kg of Peeled potatoes cut into pieces
  • - 4 Small or chopped onions
  • - 2 Garlic cloves
  • - 100 grs. of Galega Cabbage (Portuguese Cabbage)
  • - 1 Liter of water
  • - Salt
  • - Olive oil (optional)


  1. • Place the potato, onion, garlic, chorizo ​​in a pan with water and bring to a boil. Season with salt to taste and cook.
  2. • Meanwhile, wash the cabbage, roll the leaves and mow (cut) finely.
  3. • When the potato is cooked, remove the chorizo ​​and set aside.
  4. • Mash the soup with the magic wand until all the elements are pureed. Bring to the boil again and introduce the cabbage. Rectify the salt if necessary. Stir and cook with the pan uncovered for 6 to 8 minutes.
  5. • Remove the skin from the reserved sausage and cut into slices.
  6. • Serve the green broth very hot in traditional clay bowls, place 1 or 2 slices of chorizo ​​and sprinkle with a drizzle of olive oil.
  7. • Accompany the broth with slices of corn bread or chorizo ​​bread.
  8. Enjoy your food!
  9. Tip: If the broth is too thick for your taste, add more water after crushing the potato.
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