Princess Poopoalis Portuguese Soup

This Portuguese soup starts where all great soups do: with bones. Smoked ham shanks simmer for nearly two hours until the meat falls off, creating a rich, smoky stock that becomes the foundation for everything that follows.

Portuguese sausage goes in next, adding its garlicky, peppery fat to the broth. Then the vegetables get layered in stages: carrots, onions, and tomatoes first to reach a parboil, then potatoes, kidney beans, and cabbage wedges to finish. That staged approach means every vegetable is cooked properly instead of some being mush while others are still crunchy.

The cabbage goes in last for a reason. It only needs a short simmer to soften, and overcooked cabbage turns sulfurous and bitter. Tender-crisp is what you’re after.

A dash of paprika ties the whole pot back to its Portuguese roots.

Kitchen Tips

• Simmer the ham shanks at a gentle bubble, not a rolling boil. A hard boil makes the broth cloudy and greasy.
• Remove the bones after the initial simmer and shred any remaining meat back into the pot. Don’t waste those smoky bits clinging to the bone.
• Cut the potatoes into thick slices so they hold their shape. Thin slices dissolve into the broth and make the soup starchy.
• Taste before adding salt. The smoked ham shanks and sausage contribute a lot of sodium already.

Variations

• Use linguica or chourico sausage for a more traditional Portuguese flavor if you can find them.
• Add kale instead of cabbage for a version closer to classic caldo verde.
• Stir in a splash of red wine vinegar at the end for a bright, acidic note that cuts through the smoky richness.