What is Caldo Verde?
Caldo Verde, literally "green soup", is a traditional Portuguese and Brazilian food made of potatoes and kale. It gets its distinctive green color from Kale and is traditionally served with a Portuguese sausage, such as Choriço or Linguiça, although other meat can be used instead. Caldo Verde is commonly served at Portuguese and Brazilian celebrations. He is often considered to be a Portuguese national food and is served all over the country, from peasant households to luxury hotels.
Caldo Verde comes from the mino, northern Portuguese province from 1936 to 1976. Although it was only an official province in the 20th century, Minho has a long history. As soon as the region was called Entre Douro E minho because it spanned the area between the Douro and Mino rivers, it was in the region under the Celtic and Roman occupation and retained great Celtic culture and architecture. Caldo Verde is not restricted on the mino region, but it's a popular dish in the entire Portuguese cultre.
Caldo Verde is a simple light bowl that can be administered in itself or as part of a larger meal. It is a balanced food and a favorite winter meal. The soup is traditionally accompanied by bro , corn bread with yeast. In Brazil, Broa is flavored with fennel.
Caldo Verde begins with potato broth, made as lightened as possible. Kale leaves are then cut very sliced and repeated, so they are bright green. Kale should be abundant enough to provide texture and color, and very thin slices are necessary. In modern kitchens, the kitchen robot can be helpful for fine mowing.
Just before serving, the scalded kale with a little olive oil is added to the soup and left to cook for five minutes. Olive oil adds perfume and a little fat to the end. Finally, the soup is served through a very chopped pork sausage.Various Portugal regions have their own versions of pork sausages.
Caldo Verde is a versatile bowl open to substitution. For example, instead of Kale, the Greens of Collard can be used, and if it is difficult to find a Portuguese sausage, Pepperoni or Anddaille can be used. Some people make soup with a beef mask or pork loin and others include white beans for cordial soup. Onions, garlic, salt and pepper are often used as a spice.