This classic Portuguese soup, which originated in the northern Minho region but is today served all over Portugal (and Brazil), is simplicity itself. The hardest parts are finding Portuguese chouriço (you can substitute chorizo, the similar Spanish sausage) and finding couve, the type of cabbage used in Portugal (kale is a decent substitute). The key to preparation is the cutting of the cabbage, or kale, into very thin strips, which gives the soup its grassy, green look. You'll be amazed at the amount of flavor you get for so little trouble. Serve the soup with its classic companion, Portuguese vinho verde, a crisp, crackling white wine.