Português 
English (UK) 
Description: It is an emblematic dish of Vila Verde.
Special characteristics: The recipes for "caurdo" vary according to each specialty, but the base is made up of ingredients such as cabbage, beans, potatoes, meat, flour and some grains of rice. One of the most popular is the Chestnut Soup, made by women from the Grupo Recreativo e Cultural de Marrancos, and the Caurdo à Lavrador.
Delimitation of the geographical area of production: Amares, Póvoa do Lanhoso, Terras de Bouro, Vila Verde, eleven parishes in the municipality of Barcelos and eight in Braga.
Ingredients used: Red beans; kale; white potatoes; onion; carrot; garlic; ham shank; meat chorizo; corn flour; rice; salt and olive oil.
Preparation: Pour the beans, potatoes, carrots, onions, garlic, meats and trunks of the kale into a pot, about 2 l of water. Let everything cook very well and remove the meats. The potatoes are crushed with a spoon, bringing to the bowl the skills of the cooks of the rural world. Pass the carrot, onion and beans through thesieve but leaving aside some whole ones. Break the meat and chorizço and put everything in the pot, along with the whole beansand the cabbage leaves well dried or tattered. In the rain, a little corn flour is added, stirring continuously, and a few grains of rice. Let it cook well and season with olive oil and salt.
Product history: Caurdo or Caldo à Lavrador are traditional soups of the region, which in other times were the livelihood of the poorest and today are a highly sought after specialty in the region, especially at the Caurdo Festival, which takes place in early October. In this festival, recreational associations and local folklore groups make the oldest versions and the most popular recipes of the "caurdos": turnip greens, bunch, beans, à lavrador, jerimu, chestnuts, cabbage, turnips, cabbage, oxtail, kale, gourd, flour and caldo verde.
Source: Receitas e Sabores dos Territórios Rurais, MINHA TERRA, 2013
