Sopas de Verde

Sopas do Verde have their origin in these traditions. "Verde" still today refers to the blood obtained during the slaughter of animals. The offal is added to make the broth (a hot liquid) with a hint of mint, which is then used to soak the breadcrumbs (the soup).

From this fortunate combination, Sopas do Verde were born, which, until recently, were the main dish at wedding feasts. Seemingly a simple dish, lacking culinary adornments, why was it so highly appreciated?

Precisely because it was not for everyday use. Its preparation required the slaughter of cattle. This could not be done frequently, as the animals represented economic stability for the owner of small herds, providing income from milk, wool, and the sale of animals. Therefore, slaughter was only allowed for family celebrations, baptisms, or weddings.