caldo verde

Portuguese

Alternative forms

Etymology

Literally, “green broth”.

Pronunciation

 
  • (Brazil) IPA(key): /ˈkaw.du ˈveʁ.d͡ʒi/ [ˈkaʊ̯.du ˈveɦ.d͡ʒi]
    • (São Paulo) IPA(key): /ˈkaw.du ˈveɾ.d͡ʒi/ [ˈkaʊ̯.du ˈveɾ.d͡ʒi]
    • (Rio de Janeiro) IPA(key): /ˈkaw.du ˈveʁ.d͡ʒi/ [ˈkaʊ̯.du ˈveʁ.d͡ʒi]
    • (Southern Brazil) IPA(key): /ˈkaw.do ˈveɻ.de/ [ˈkaʊ̯.do ˈveɻ.de]
 
  • (Portugal) IPA(key): /ˈkal.du ˈveɾ.dɨ/ [ˈkaɫ.du ˈveɾ.ðɨ]

  • Hyphenation: cal‧do, ver‧de

Noun

caldo verde m (plural caldos verdes)

  1. a traditional soup in Portuguese cuisine, originating in Northern Portugal, made from shredded Portuguese cabbage (couve-galega), potatoes, olive oil, onions, garlic, and salt, often accompanied by slices of chouriço.
    • 1973, Maria Espiñal, Pão amargo, page 88:
      A família comeu o caldo verde na santa paz do Senhor.
      The family ate the caldo verde in the holy peace of the Lord.

Further reading

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