A Brazilian take on caldo verde, blending potato, greens, and sausage into a thick, warming soup with a rustic finish.
15 min prep 35 min cook
Keeps the screen on · step-by-step guide · built-in timer
Put the potatoes and onion in a pot and boil for 25 minutes.
Mash the potatoes in the pot so the soup body forms.
Add the finely sliced collard greens.
Add the beef sucuk slices and cook for 10 minutes.
Drizzle lightly with olive oil and serve hot.
💡 Tip: Add the collard greens at the final stage so they keep their color and texture in the potato base.
🍽️ Serving suggestion: Drizzle olive oil over the top and serve hot as a soup with bread.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~240
kcal calories
10
g protein
22
g carbs
12
g fat
3g
Sugar
4.7g
Fiber
27.2mg
Sodium
0.9g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Moderate satiety, fine between meals
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