Recipe by James
"The national soup of Portugal. Classic peasant food that is very quick and easy to make with strong simple flavors. A fast winter warmer."
Watch video tips and tricks
onion, finely chopped
potatoes, peeled and thinly sliced
cabbage, thinly sliced
Portuguese chourico sausage, casing removed, sliced 1/4-inch thick
pepper to taste
Hello from Portugal, the traditional caldo Verde, is usually made with Kale leaf, very very finely sliced, here in Portugal we usually don't use cabbage, thats why we call it "caldo verde" which mean green soup, and you get the green colour from the Kale leafa, otherwise your receipe is perfect. On the side we like to serve it with a nice slice of Portuguese corn bread.
This is an excellent soup for the chilly days of autumn!
Here's what I did a little differently from the original recipe. I used Polish beef sausage instead of chorizo (to make it kosher). I added 1 carrot, chopped into small pieces, plus its carrot greens, finely diced, for color. I used 4 tsp of salt instead of 2 tsp of salt because I like it more heavily seasoned. I used plain paprika instead of smoked paprika only because I didn't have the smoked kind.
Thanks for a great recipe!!
This soup is absolutely fantastic! It is hearty and filling and super good!! I had to use linguica instead of chorico because that was all I could find! I'll be making this often, thanks for a great recipe!
Very easy to make. I stuck to the recipe. Next time I plan to incorporate chicken broth into the required liqid. I think It might provide more depth of flavor. I also might try added carrtos as suggested in another review. I substituted linguisa for the chourico as I could not locate that particular sausage. I also need to add more salt. Not quitre enough for my personal taste. Loved it though. Everyone ate it up.
Cabbage is not the standard for this soup at all. It seems a good recipe, but the best substitute (what can easily be found in american grocery stores) is collard greens. Cut out the stems, rolls the leaves up tightly, finely shred them with a knife and add to the bowls, not the pot. The potatoes should be mostly mashed, not pureed and pasty looking. And when my Avo (grandma) cant get chourico or linguica sausage, she uses mild italian sausage. Its a bit strong but still good.
Will make again. Added carrots, didn't have chourico, so used ham and smoked saugage.
What a nice surprise this soup was! I only used half the amount of sausage the recipe calls for (which is what I had, and it was plenty) and I added a can of white beans. I also finished off with a squeeze of lemon to the pot. Super easy, yummy, and affordable soup – can’t beat that.
WOW! I made this with authentic Chourico from Furtados in Fall River, my childhood home. I took heed and followed the recipe, except to add salt to Kosher 3 Tsp. I added 1 Tsp of ground black pepper and 1 Tbsp of red pepper flakes. I used the boat motor; easy, and left it with some chunk. I used half green cabbage and half kale. This is awesome! Thanks!
* Percent Daily Values are based on a 2,000 calorie diet.
Green Cabbage Caldo Verde
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 243
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
A classic cabbage soup with garlic and stewed tomatoes in comforting broth.
See how to make an authentic Mexican pork stew in green tomatillo salsa.
See how to make a creamy, green garlicky potato soup.