Caldo Verde - Portuguese Sausage Kale Soup
video description
Date: 2019-07-25
Related videos
Comments and reviews: 9
Diego B
Caldo verde is amazing. Love Portuguese cooking. In Galicia (northwestern Spain, right above Port, we have pote, which is similar, but uses salt pork, chorizo and white beans as well as potato and green (the broth is also thinner/potatoes less mashed, as far as I can tell. In Cuba/Miami they serve a version called caldo gallego (because of Galician immigration to the island) which can taste super different depending on the meats/spices used, but still similar concept. Meat, potato (bean) and green.
reply
Caldo verde is amazing. Love Portuguese cooking. In Galicia (northwestern Spain, right above Port, we have pote, which is similar, but uses salt pork, chorizo and white beans as well as potato and green (the broth is also thinner/potatoes less mashed, as far as I can tell. In Cuba/Miami they serve a version called caldo gallego (because of Galician immigration to the island) which can taste super different depending on the meats/spices used, but still similar concept. Meat, potato (bean) and green.
reply
Moleratical
I made these last week and it was delicious, one of the best soups I ever had. However I used a fresh sausage instead of smoked so I added a bit of smoked paprika, a dash of smoked tumeric spice blend, and a dash of liquid smoke to make up for the lack of smoked sausage. OMG, it was freakin' amazing. I brought leftovers to work and half the room asked me for the recipe just based on the smell alone.
reply
I made these last week and it was delicious, one of the best soups I ever had. However I used a fresh sausage instead of smoked so I added a bit of smoked paprika, a dash of smoked tumeric spice blend, and a dash of liquid smoke to make up for the lack of smoked sausage. OMG, it was freakin' amazing. I brought leftovers to work and half the room asked me for the recipe just based on the smell alone.
reply
chunky avocado
I just made a variation of this I think I should've used a few more potatoes but otherwise it turned out great It's a definite hit with my husband which is always a plus. Normally I don't like kale but this is certainly an exception Yummmmm. Also, I ended up using some chopped garlic in with the onion to pack some more flavor in. And it was a great addition Thanks for sharing this recipe. :3
reply
I just made a variation of this I think I should've used a few more potatoes but otherwise it turned out great It's a definite hit with my husband which is always a plus. Normally I don't like kale but this is certainly an exception Yummmmm. Also, I ended up using some chopped garlic in with the onion to pack some more flavor in. And it was a great addition Thanks for sharing this recipe. :3
reply
Alexandre Martins
I also usually prefer this rough chopping of the kale. I only shred it thin when I'm deep frying it. But for caldos in general I prefer it roughly chopped or even hand-torn. This kind of kale is not sold here in Brazil (at least I've never found it, so I'm trying to grow them myself. They're growing at a slow but steady rhythm, so I hope to have a harvest in the not too distant future.
reply
I also usually prefer this rough chopping of the kale. I only shred it thin when I'm deep frying it. But for caldos in general I prefer it roughly chopped or even hand-torn. This kind of kale is not sold here in Brazil (at least I've never found it, so I'm trying to grow them myself. They're growing at a slow but steady rhythm, so I hope to have a harvest in the not too distant future.
reply
RhondaOnline72
Pro tip: wash before tearing into little pieces. I like to look for bugs or dead spots on the whole leave and then remove the stems and then wash the large leaves under running water. If very dirty, soak in salt water and then rinse under running water and THEN tear into pieces as you put them in the pan. Keeps the grit/bugs/dead leaves out of the pot.
reply
Pro tip: wash before tearing into little pieces. I like to look for bugs or dead spots on the whole leave and then remove the stems and then wash the large leaves under running water. If very dirty, soak in salt water and then rinse under running water and THEN tear into pieces as you put them in the pan. Keeps the grit/bugs/dead leaves out of the pot.
reply
Gui Porto
Great version of this soup, but the traditional version actually uses collard greens instead of kale. I also like to skip the potato mashing by adding half of the greens, mixing is with a mixer (which makes the soup look REALLY green) and then I add the rest of the greens with sausage. The result is a less chunky soup but also very flavorful.
reply
Great version of this soup, but the traditional version actually uses collard greens instead of kale. I also like to skip the potato mashing by adding half of the greens, mixing is with a mixer (which makes the soup look REALLY green) and then I add the rest of the greens with sausage. The result is a less chunky soup but also very flavorful.
reply
Maria Pery
This chef has a really funny way of speaking. He speaks in short sentences which go high then stop in bursts with short pauses in between. I make this vegan without the sausage and add carrots and paprika instead. I also blend the potatoes so the mixture is really smooth. I use cabbage instead of kale but kale is good.
reply
This chef has a really funny way of speaking. He speaks in short sentences which go high then stop in bursts with short pauses in between. I make this vegan without the sausage and add carrots and paprika instead. I also blend the potatoes so the mixture is really smooth. I use cabbage instead of kale but kale is good.
reply
aristurtle007
I went on a kale buying spree this weekend and with not enough storage space, this was such a great idea Great recipe. Followed it to the letter but added some carrots, a wee bit of paprika and onions in the pot to add more flavour as well as two bay leaves. Mashed with a hand blender. Greetings from cold Belgium
reply
I went on a kale buying spree this weekend and with not enough storage space, this was such a great idea Great recipe. Followed it to the letter but added some carrots, a wee bit of paprika and onions in the pot to add more flavour as well as two bay leaves. Mashed with a hand blender. Greetings from cold Belgium
reply
Carly Hall
start with a beef shank, brown it then take out add linguisa and onions then a splash of wine then chicken broth. take put linguisa let beef shank cook a couple of hours till falling off the bones then add potatoes and carrots and Kale cook another 20 minutes then add kidney or white beans.
reply
start with a beef shank, brown it then take out add linguisa and onions then a splash of wine then chicken broth. take put linguisa let beef shank cook a couple of hours till falling off the bones then add potatoes and carrots and Kale cook another 20 minutes then add kidney or white beans.
reply
Add a review, comment
Other channel videos
