caldo verde
English translation: potato & cabbage soup
| GLOSSARY ENTRY (DERIVED FROM QUESTION BELOW) | ||||||
|---|---|---|---|---|---|---|
|
| 10:57 Dec 20, 2000 |
| Portuguese to English translations [Non-PRO] Art/Literary | |||||||
|---|---|---|---|---|---|---|---|
|
| ||||||
|  Selected response from: Carla Sherman United States Local time: 03:50 | ||||||
Grading comment
| |||||||
| Summary of answers provided | ||||
|---|---|---|---|---|
| na | CALDO VERDE |
| ||
| na | Cabbage & Potato Soup (Caldo Verde) |
| ||
| na | CALDO VERDE |
|
Answers
56 mins
CALDO VERDE Explanation: It is a potato cream with kale (in Portuguese, the closest term is "couve galega"). So, I suggest "cream of kale" Good luck! Filomena |
| |
| Login to enter a peer comment (or grade) | ||
2 hrs
Cabbage & Potato Soup (Caldo Verde) Explanation: Caldo verde: This is a typical soup of northern Portugal. Cabbage is sometimes used rather than kale. CALDO VERDE (CABBAGE & POTATO SOUP) Yield: 4 Servings 1 l Water 4 md Potatoes Salt 1/2 sm Cabbage 2 tb Olive oil Black pepper Remove coarse veins and leaves from the cabbage and discard them. Shred the cabbage finely. Bring the water to the boil in a large saucepan. Add the potatoes and salt to taste. Cover the pan reduce the heat and cook the potatoes until they are tender. Remove the potatoes and mash them. Return the mashed potatoes to the pan and stir to mix. Add the shredded cabbage olive oil and pepper to taste. Bring the mixture to the boil and cook uncovered for 5 minutes. Adjust the seasoning and serve. ------------------------------------ Here's the recipe that ressembles the most what I used to have at a portuguese restaurant in Brazil: 6 medium-large potatoes, peeled and cut into chunks 1 pound chourico or linguica sausage or some of each 2 garlic cloves, chopped 1/2 teaspoon salt, or more to taste 1 tablespoon olive oil 4 to 5 cups washed kale cut into 1/2-inch strips Pepper to taste Put the potatoes in a large pan with the chourico, garlic, and salt, and add 7 cups of water. Bring to a boil and cook, covered, until the potatoes are tender. Remove them from the pan with a slotted spoon. Mash them with 2 cups of the broth and the olive oil. Return this mixture to the pan. Stir in the kale. Cook for 8 to 10 minutes or until the kale is cooked, stirring often. Add the pepper and more salt to taste, remembering that amounts of both will be affected by the seasoning in the sausage. Thin the soup with a little more water if it seems too thick. Remove the sausage and slice it. Serve the soup with slices of the sausage and bread. Serves 6. Reference: http://e-cuisines.com/recresult.asp?rid=C9285 Reference: http://www.boston.com/globe/search/stories/food/caldo_verde.... |
| |
Grading comment
| ||
| Login to enter a peer comment (or grade) | ||
20 hrs
CALDO VERDE Explanation: This specialty is originally from Portugal and I am 100% sure that the right green to do this delicious soup is kale. Cabbage is a different kind of green, used for other applications (not for "caldo verde") and in Portugal, from North to South, no one uses cabbage to make a "caldo verde". Filomena |
| |
| Login to enter a peer comment (or grade) | ||
Login or register (free and only takes a few minutes) to participate in this question.
You will also have access to many other tools and opportunities designed for those who have language-related jobs (or are passionate about them). Participation is free and the site has a strict confidentiality policy.
KudoZ™ translation help
The KudoZ network provides a framework for translators and others to assist each other with translations or explanations of terms and short phrases.
See also:
Search millions of term translations