Borecole Soup

This Borecole Soup is typical from the North region of Portugal. It’s the perfect soup to get your strength back after a good surfing session. Traditionally, it’s served with bread with chorizo and Portuguese green wine. This easy recipe is considered to be one of the 7 wonders of Portuguese cuisine.

Portuguese usually eat this soup at night, together with a nice warm chorizo bread. Indeed, a perfect and comfy ending for a full day of surfing!

Servings: 6

We love seeing your photos so tag @rapturecamps on Instagram and Facebook for a chance to get featured on one of our feeds!

Facebook Instagram Twitter

A Bowl of borecole soup with bread on the side

Instructions.
Ingredients.

1. Peel the onion and garlic, chop them coarsely and bring them to heat in a pan with two tablespoons of olive oil and the chorizo.
2. In the meantime, skin the potatoes and cut them into cubes.
3. When the onion is soft and translucent, remove the chorizo and add the potatoes. Season with salt, cover and cook everything over a very low heat for about 10 minutes. Drizzle with boiling water and cook until the potato is tender
4. Meanwhile, pour the broth in a strainer and rinse it under running water.
5. Grind the soup with the hand blender until the potato is mashed. Put it back on the stove and when it resumes boiling, add the green broth and cook for about 8 minutes with the pan uncovered.
6. Drizzle the soup with the remaining oil and serve with the sliced chorizo.
- Sweet Onion 1 (120g)
- Garlic Cloves 4
- Olive Oil 3 Spoons
- Chourizo (Alentejano) 60g
- Potatoes 600g
- Salt As preferred
- Water 1.2L
- Portuguese Kale 200g

Borecole Soup

Ask questions via...