Kale and Savoy Cabbage Soup with Sausage
This soup is very common in European kitchens. It's basically everything you grow in a winter garden. Adding the sausage makes it a popular traditional Portuguese soup. Omit the sausage, saute mushrooms for a vegetarian meal.
Ingredients
- 1 yellow onion, diced
- 3 cloves garlic, peeled, minced
- 2 large potatoes
- 7-8 cups broth or stock
- 2 -4 tablespoons olive oil or more
- 3-4 teaspoons kosher salt or more
- 5-6 cups kale and/or savoy cabbage
- 2 sausages, sliced
- freshly ground pepper
- spanish paprika
Instructions
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In a stock pot, over medium-heat add 1-2 tablespoons olive oil.
Add the diced onion and minced garlic and a pinch of salt.
Cook until translucent.
Add the peeled and diced potatoes and a pinch of salt and cook for 2-3 minutes.
Add the stock and a pinch of salt and bring to a simmer. Cover and cook for 10 minutes.
Heat a frying pan with 1-2 teaspoons of olive oil and saute sliced sausages or mushrooms, until slightly browned. Remove and drain on a paper towel. Reserve the oil.
Before adding the greens to the soup, use a potato masher and mash the potatoes to your desire. I mashed half the potatoes and let the other half chunky.
Add the kale and/or cabbage and bring the soup to a simmer. Cook until kale is tender. Add the sausage, Spanish paprika, salt and pepper to taste.
Add a couple of teaspoons or more of the reserved fat for extra flavor.
Before serving top with a drizzle of olive oil and serve warm.
Recipe Notes
For sausages use Loukaniko, Chorizo, Linguica, or Kielbasa. Or omit the sausage, and add mushrooms.