Christmas soup
Votes: 1
Time: 6 o'clock
Complexity: easily
Servings: 6-8
Complexity: easily
Servings: 6-8
This rich, delicious, and nutritious soup can be made not only for a holiday dinner but throughout the winter, enjoying its warming, smoky aroma. The soup is sautéed using the fat rendered from frying smoked sausages, then topped with broth. The beans are simmered first, followed by the potatoes and kale, which will infuse the soup with healthy dietary fiber. Serve the soup with a side of fried sausages.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g smoked Polish sausages (e.g. Krakowska), cut diagonally into 0.5 cm thick pieces.
- Vegetable oil as needed
- 8 cloves garlic, crushed
- 450 g kidney beans, soaked in water for at least 4 hours or overnight
- 2 liters of chicken broth
- 450 g red potatoes, cut into 1 cm cubes.
- 170 g fresh kale, about 4 handfuls
- 1/4 cup red wine vinegar
- 0.5 tsp ground black pepper
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Recipes with similar ingredients: sausage, garlic, Kidney beans, bouillon, red potatoes, kale, wine vinegar
Cooking the dish according to the recipe:
- Place the sausage in a 7-quart (7-liter) Dutch oven and place over medium-low heat. Cook until the sausage is well browned and the fat has rendered, about 15 minutes. You should have at least 2 teaspoons of fat, otherwise, add enough vegetable oil to make 2 teaspoons. Remove the sausage from the pan.
- Add the garlic and cook for 1-2 minutes, stirring constantly to prevent burning. Add the beans and chicken broth and simmer, covered, for 45 minutes. After 45 minutes, add the potatoes, cover, and simmer, stirring occasionally, for 15 minutes.
- Wash and trim the kale, then tear it into bite-sized pieces. Add the kale to the pan, cover, and cook for another 10 minutes, until tender but not mushy.
- Add red wine vinegar and black pepper and stir. Divide the sausage evenly among 8 bowls. Ladle the soup into bowls and serve.
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