Portuguese Soup

Ingredients:

A small cabbage, cut up in desired size

1 bunch of kale or collard greens, cut

1 chourico, remove casing, slice in round circles

2-3 potatoes pealed and diced

1 piece of shank of meat with bone

1 chicken broth and 1 beef broth box

Instructions:

Sauté 1 onion with olive oil

Add meat on bone

Add cabbage and kale greens cut

Add carrots diced and bay leaf if desired

Salt and black pepper

Let cook until cabbage and kale softens then add chourico

Add potatoes once the cabbage and kale is cooked fully

You can add red or white beans if you wish.

Add two LG cubes of chicken bullion

Add water if broth has evaporated

Once potatoes are cooked add pasta desired. Elbow macaroni or you can use smaller shaped pastas.

If desired add red ground fresh pepper if you like it hot.

Notes:

Meat Choices: If you prefer, you can use different cuts of meat like ham hocks or pork ribs. Adjust cooking time accordingly.

Broth Variations: You can use homemade chicken and beef broth for more depth of flavor or low-sodium versions to control salt levels.

Vegetable Options: Feel free to add other vegetables like carrots or celery for extra flavor and nutrition.

Beans: Adding beans can enhance the heartiness of the soup. Use canned beans, rinsed and drained, or pre-cooked dried beans.

Seasoning: Adjust salt and pepper to taste. The chourico and broth already add a lot of flavor, so season carefully.

Pasta: Add pasta towards the end of cooking to avoid overcooking. Small pasta shapes work best and will cook quickly.

Consistency: If the soup becomes too thick, add extra broth or water to reach your desired consistency.

Spiciness: Red ground pepper can be added for heat. Start with a small amount and adjust to taste.

Cooking Time: The soup is done when the meat is tender, the potatoes are cooked through, and the greens are soft.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove.

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Nutrition Information:

YIELDS: 6 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use a different type of sausage instead of chourico?

Yes, you can substitute with other types of smoked sausage like kielbasa or andouille for similar flavor, though it may slightly alter the taste.

Is it necessary to use both chicken and beef broth?

You can use just one type of broth if you prefer.

Using both adds depth of flavor, but using only chicken or beef broth is fine too.

Can I use a different type of greens instead of kale or collard greens?

Yes, you can use spinach, Swiss chard, or turnip greens as alternatives.

Adjust the cooking time as needed since different greens have varying textures.

How can I make this soup vegetarian?

Omit the chourico and shank of meat.

Use vegetable broth instead of chicken and beef broths, and add more beans or vegetables for protein.

Can I add more vegetables to the soup?

Absolutely! Carrots, celery, or bell peppers are great additions.

Just make sure to adjust the cooking time based on the vegetables added.

What type of potatoes work best for this recipe?

Russet potatoes are ideal because they hold their shape well and thicken the soup slightly.

Yukon gold or red potatoes also work well.

Can I prepare this soup in advance?

Yes, you can make it ahead of time.

Store it in the refrigerator for up to 3 days or freeze for up to 3 months.

Reheat thoroughly before serving.

How can I thicken the soup if it’s too watery?

If the soup is too thin, you can thicken it by adding a slurry of cornstarch and water or by mashing some of the potatoes in the soup.

Can I use dried beans instead of canned beans?

Yes, you can use dried beans.

Be sure to soak and cook them before adding to the soup to ensure they are tender.

How can I adjust the spiciness of the soup?

Adjust the amount of red ground pepper or add hot sauce to control the heat level.

Start with a small amount and taste before adding more.