Christmas soup

soups 497 Last Update: Jul 23, 2021 Created: Jul 23, 2021 0 0 0

Serves: -
Prepare Time: -
Cooking Time: 6 hours
Calories: -
Difficulty: Easy

This rich, tasty and nutritious soup can be prepared not only for a festive dinner, but also throughout the winter to enjoy its warming aroma with hints of smoking. Frying the soup is done on fat melted by frying smoked sausages, then it is poured with broth, and beans are first cooked, then potatoes and kale are added in turn, which will fill the soup with useful dietary fibers. Serve the soup, complementing each serving with grilled sausages.

Ingredients

450 gr. smoked Polish sausages (for example, Krakowska), cut obliquely into pieces 0.5 cm thick. Vegetable oil, if necessary 8 cloves of garlic, chopped 450 gr. kidney beans soaked in water for at least 4 hours or 2 liters overnight. chicken broth 450 gr. red potatoes, cut into 1 cm cubes. 170 gr. fresh kale cabbage, about 4 handfuls of 1/4 tbsp. red wine vinegar 0.5 tsp ground black pepper

Directions

Place the sausage in a 7-liter cauldron and place over medium-low heat. Cook until the sausage is well browned and fat released, about 15 minutes. You should have at least 2 tsp. fat, otherwise, supplement it with vegetable oil to make 2 tsp. Place the sausage out of the saucepan. Add the garlic and cook for 1 to 2 minutes, stirring constantly to keep the garlic from burning. Add beans and chicken stock and cook, covered, for 45 minutes. After 45 minutes, add the potatoes, cover and cook, stirring occasionally, for 15 minutes.
Wash and trim the kale and tear it into bite-sized pieces. Add the cabbage to the saucepan, cover and cook for another 10 minutes, until tender but not boiled. Add red wine vinegar and black pepper and stir to combine. Spread the sausage evenly over 8 plates. Pour the soup into bowls and serve.

Christmas soup

Serves: -
Prepare Time: -
Cooking Time: 6 hours
Calories: -
Difficulty: Easy

Ingredients

450 gr. smoked Polish sausages (for example, Krakowska), cut obliquely into pieces 0.5 cm thick. Vegetable oil, if necessary 8 cloves of garlic, chopped 450 gr. kidney beans soaked in water for at least 4 hours or 2 liters overnight. chicken broth 450 gr. red potatoes, cut into 1 cm cubes. 170 gr. fresh kale cabbage, about 4 handfuls of 1/4 tbsp. red wine vinegar 0.5 tsp ground black pepper

Directions

Place the sausage in a 7-liter cauldron and place over medium-low heat. Cook until the sausage is well browned and fat released, about 15 minutes. You should have at least 2 tsp. fat, otherwise, supplement it with vegetable oil to make 2 tsp. Place the sausage out of the saucepan. Add the garlic and cook for 1 to 2 minutes, stirring constantly to keep the garlic from burning. Add beans and chicken stock and cook, covered, for 45 minutes. After 45 minutes, add the potatoes, cover and cook, stirring occasionally, for 15 minutes.
Wash and trim the kale and tear it into bite-sized pieces. Add the cabbage to the saucepan, cover and cook for another 10 minutes, until tender but not boiled. Add red wine vinegar and black pepper and stir to combine. Spread the sausage evenly over 8 plates. Pour the soup into bowls and serve.

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Christmas soup

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