Regional Cabbage Soup (Caldo Verde)

Regional Cabbage SoupAnother quick and easy recipe, Regional Cabbage Soup! This is one of the most traditional Portuguese dishes. A hot Caldo Verde is always good!


  • 4  1/2 cups (49.5 fl. oz / 1.5 l) of water
  • 1 small onion, peeled and sliced
  • Salt to your taste
  • 21 ounces (600 grams) of potatoes, peeled and sliced
  • 2.7 ounces (80 grams) of ham
  • 3.5 ounces (100 grams) of chopped cabbages
  • 2 tablespoons of olive oil
  • 4 slices of corn bread

How to make Regional Cabbage Soup:

  • Start by boiling the potatoes in a pan, add the onion, the olive oil and the ham. Then, season it with salt, but don’t forget that the ham is already salty.
  • When the potatoes are boiled, remove the ham and grind the other ingredients. Take this opportunity to check the salt.
  • On the side, cook the cabbage in boiling water seasoned with salt and dry it after it’s cooked.
  • Add the cabbage to the grinded ingredients, add a drizzle of olive oil, stir it with a fork in order to separate the cabbage and add a little sliced ham.
  • Serve the corn bread as a side dish.

Make sure the soup is very hot when you serve it and pour it in rustic clay plates.

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