Translations:Portuguese cuisine/39/en

Vegetables that are popular in Portuguese cookery include numerous cabbage and collard varieties, sprouts(traditionally collected from turnips and different cabbage shoots) tomatoes, onions and peas. There are many starchy dishes, such as feijoada, a rich black bean stew with beef and pork, and açorda, a Portuguese bread soup. Numerous ’’cozido’’ stews are prepared from kale, white beans, red beans, Catarino and Bragançano, fava beans, black eyed beans. Several pumpkins like menina and porqueira varietals, are used in soups and soufflés. One of numerous vegetable and starch rich soups and broths is caurdo or caldo à Lavrador, a soup made of cabbage, red beans, potatoes, prosciutto chunks and wheat flour.