In case you have not noticed, the Portuguese soup is our bread and butter. One of the oldest dishes in history, going back to prehistoric times, soup is perennially popular in Portugal.
As a result, we are the proud European leading consumer of this food. Our secret, is to keep a diverse repertoire of recipes, tailored to the tastes of its different regions and satisfying demands all the year round.
Whereas most soups are served as starters, some are sufficiently substantial to be a meal in themselves. A soup a day is synonymous with eating healthily. And, the dish is also associated with the comfort of homemade food and with tender-loving-care.
The Portuguese soup Caldo verde
Amidst the national favorite recipes is caldo verde, (collard greens broth, in English), consisting simply of collard greens. This is a native, delicate cousin to kale, thinly chopped in ribbons and served with sliced chouriço in a creamy, velvety potato base.
The Portuguese, usually, have this soup with a slice of crusty, wood-baked cornbread. Originally from the Northern coast, the caldo verde’s popularity has spread throughout the country and beyond its borders.
The green broth is recommended either as a starter, a midnight snack or as a post night out replenishment.
The Portuguese soup Sopa da pedra
Another cherished recipe is sopa da pedra, or stone soup. This is a smokey and hearty mixture, made up of pork and red beans in an earthy vegetable broth. The recipe comes from central Portugal, but has conquered the whole nation’s heart and stomach.
The Portuguese are also very fond of the tale about the origins of this recipe. The tale pays tribute to the nation’s generous and welcoming nature. The message behind the stone soup story is that, sharing your food with strangers, can bring great joy and abundance to all.
The Portuguese soup Sopa de peixe
At last, one of the finest and yet popular eats is the sopa de peixe, or fish soup. This dish is indeed made of some truly fishy bits and pieces, usually immersed in a refreshing herb-infused tomato juice.
Wherever you are in Portugal, there is almost always a regional fish soup for you. This may or may not include prawns, clams, mussels or elbow pasta. And, might either be a mix and match of different fish types or a one-fish performance, in which the main bait can be anything from monkfish to white fish.
Having an extensive coastline, Portugal has a deep rapport with its sea, and this everlasting love story is deliciously matched in the unpretentious Portuguese fish soup.