Reviewed: Nov. 16, 2008

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!!

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Reviewer:

SQUEAKYCHU

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Rockville, Maryland, USA

Reviewed: May 19, 2009

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.

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3 users found this review helpful

Reviewer:

RTB

Reviewed: Sep. 27, 2009

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.

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5 users found this review helpful

Reviewer:

Angeline

Reviewed: Nov. 20, 2009

Will make again. Added carrots, didn't have chourico, so used ham and smoked saugage.

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3 users found this review helpful

Reviewer:

52GLASSACT

Cooking Level: Expert

Home Town: Harlowton, Montana, USA

Living In: Sumner, Washington, USA

Reviewed: Mar. 25, 2010

I love cabbage soup. I was looking for a different recipe and tried this one. This is excellent and easy to make. I will be making it again. I did not have Portuguese chourico sausage and used italian sausage. Thanks for sharing!

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Reviewer:

Lodera1947

Cooking Level: Expert

Living In: Cornwall, Ontario, Canada

Reviewed: Apr. 15, 2010

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!

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6 users found this review helpful

Reviewer:

witchywoman

Cooking Level: Expert

Home Town: Forks, Washington, USA

Living In: Longview, Washington, USA

Reviewed: Apr. 21, 2010

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.

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12 users found this review helpful

Reviewer:

Maria

Cooking Level: Expert

Reviewed: Sep. 8, 2010

Great soup! My family loved it, thank you!

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Reviewer:

fool4food

Reviewed: Nov. 9, 2010

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.

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Reviewer:

glaychia

Reviewed: Dec. 13, 2010

I wasn't sure this was a keeper until I tried it the next day. Wow, so much richer. I did use smoked sausage and fried it first and then added some butter to the soup. Five stars for simplicity!

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1 user found this review helpful