Portuguese green soup "Caldo Verde"
Votes: 16
Time: 50 min.
Complexity: easily
Servings: 6 - 8
Complexity: easily
Servings: 6 - 8
Portuguese green soup "Caldo Verde" - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 cups peeled and thinly sliced Idaho potatoes
- 170 g, sliced into thin circles chorizo sausages
- 450 g kale (wash, trim thick stems and finely shred)
- 1/4 cup olive oil
- 1 cup chopped onion
- 2 tsp chopped garlic
- 2 liters of water
- Salt and ground black pepper
We recommend
Recipes with similar ingredients: yellow potatoes, chorizo sausage, kale, onions, garlic
Cooking the dish according to the recipe:
- Heat 3 tablespoons of olive oil in a medium saucepan. Add the onion and garlic and sauté for 2-3 minutes, until translucent. Do not let them brown. Add the potatoes and water. Cover the pan and cook over medium heat for 20 minutes.
- Meanwhile, brown the sausage in a frying pan until most of the fat has rendered. Drain, reserving the fat. When the potatoes are tender, mash them with a potato masher right in the pan. Add the sausage to the soup, then the kale. Simmer for 5 minutes. Add the remaining olive oil and spices. Divide into bowls and serve.
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