Cabbage Soup with Bacon and Sausages Lena

Cabbage Soup with Bacon and Sausages Lena

Hearty Cabbage Soup with Bacon and Sausages

Preparation of Kale Soup with Sausage

• Kale soup with sausage is a delightful and nutritious dish that combines the robust flavors of sausage with the earthy, slightly bitter taste of kale. This soup is not only delicious but also packed with vitamins and minerals, making it a healthy choice for any meal. Here’s how I prepare it, ensuring that each step enhances the overall flavor and texture of the soup.

  
  

Ingredients

• To start, gather the following ingredients:

  
  

  - Fresh kale (about 4 cups, chopped)

  - 1 pound of your choice of sausage (Italian sausage works particularly well)

  - 1 medium onion, diced

  - 3 cloves of garlic, minced

  - 4 cups of low-sodium chicken broth

  - 2 medium potatoes, diced (optional for added heartiness)

  - Salt and pepper to taste

  - Olive oil for sautéing

  - Red pepper flakes (optional, for a bit of heat)

  - Fresh lemon juice (for a bright finish)

  
  

Cooking Instructions

• 1. Sauté the Aromatics: Begin by heating a tablespoon of olive oil in a large pot over medium heat. Add the diced onion and sauté until it becomes translucent, which usually takes about 5 minutes. Then, add the minced garlic and continue to sauté for an additional minute, allowing the garlic to release its fragrant aroma.

  
  

  2. Brown the Sausage: Next, add the sausage to the pot. If you're using links, remove the casings and crumble the sausage into the pot. Cook until the sausage is browned and cooked through, ensuring that it develops a nice crust for added flavor. This step is crucial as it infuses the soup with a rich, savory base.

  
  

  3. Incorporate the Vegetables: Once the sausage is browned, add the diced potatoes (if using) and stir everything together. Allow the potatoes to cook for a few minutes before adding the chicken broth. This pre-cooking step helps to build layers of flavor.

  
  

  4. Add the Broth and Simmer: Pour in the low-sodium chicken broth and bring the mixture to a gentle boil. Once boiling, reduce the heat and let it simmer for about 15-20 minutes, or until the potatoes are tender. This simmering process allows the flavors to meld beautifully.

  
  

  5. Stir in the Kale: After the potatoes are tender, it’s time to add the chopped kale to the pot. Stir it in and let it cook for an additional 5-7 minutes until the kale is wilted and tender. The vibrant green color of the kale not only adds nutritional value but also creates an appealing visual contrast in the soup.

  
  

  6. Season to Taste: Taste your soup and season with salt and pepper as needed. If you enjoy a bit of heat, sprinkle in some red pepper flakes at this stage. For a refreshing finish, squeeze a bit of fresh lemon juice into the soup just before serving. This brightens the flavors and adds a lovely acidity that balances the richness of the sausage.

  
  

Serving Suggestions

• Serve the kale soup hot, garnished with a sprinkle of freshly cracked black pepper or a drizzle of olive oil. This soup pairs wonderfully with a slice of crusty bread or a simple side salad, making it a complete meal that is both satisfying and nourishing.

  
  

Conclusion

• This kale soup with sausage is not only fantastic in flavor but also a healthy option that is low in calories. It’s a great way to enjoy a hearty meal without the guilt. I encourage you to try this recipe; it’s truly wonderful and offers a perfect blend of textures and tastes that will leave you feeling satisfied and nourished. Enjoy your culinary adventure!

Ingredients: simple, total time: 60 min. 4 servings

• 1 small head of kale

• 3 potatoes/ diced

• 100 g bacon/ diced

• 2 sausages/ into rings

• 1 onion/ finely chopped

• 2 carrots/ into rings

• 1 parsnip/ chopped

• stem and leaf celery/ finely chopped

• 20 g butter

• 1 tsp dry spice, Vegeta ( you can do it also without it)

• 1 tsp red ground pepper

• 2 bay leaf

• 1 tsp salt and pepper to taste

• 1 Tbsp fresh parsley

Cabbage Soup with Bacon and Sausages Lena

Preparation:

1. Finely chop the onion and sauté it in oil until it becomes translucent and yellowish, then add the bacon.

2. In the meantime, peel the potatoes, carrots, parsnips, and celery, and cut them into cubes.

3. Place the chopped vegetables in a bowl and let them simmer for a few minutes.

4. Season with dry spice mix (Vegeta), and add butter after 5 minutes.

5. Gradually add water, then season with salt, pepper, and red pepper, and add a bay leaf.

6. Incorporate the chopped kale and cook the sausages, sliced into rings, until the vegetables are tender.

7. Ensure the water level remains approximately two fingers above the vegetables. If the mixture is too thin, add a mixture of flour and water, and finally, add the parsley. Serve warm.

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Buon appetito!

NOTE:

• Keep the food covered in the refrigerator for 3 days.

Cabbage Soup with Bacon and Sausages Lena

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