Ingredients with Measurements:
- 1 pound blóðpylsa (Icelandic blood sausage)
- 1 head of cabbage, shredded
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups beef broth
- 2 cups water
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
Special equipment needed:
- Large pot
- Immersion blender (optional)
Step-by-step instructions:
1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic and sauté until the onion is translucent.
2. Add the shredded cabbage to the pot and stir to combine. Cook for 5-7 minutes, or until the cabbage has wilted.
3. Add the blóðpylsa to the pot and cook for 5-7 minutes, or until it has browned on all sides.
4. Add the beef broth, water, dried thyme, paprika, salt, and pepper to the pot. Stir to combine.
5. Bring the soup to a boil, then reduce the heat to low and let it simmer for 30-40 minutes, or until the cabbage is tender and the blóðpylsa is cooked through.
6. Using an immersion blender, blend the soup until it is smooth and creamy. Alternatively, you can transfer the soup to a blender and blend in batches.
7. Taste the soup and adjust the seasoning as needed.
8. Serve the soup hot, garnished with fresh herbs or croutons if desired.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
Simmer on low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 15g
Carbohydrates: 15g
Protein: 15g
Sodium: 800mg
Substitutions for ingredients:
- Blóðpylsa can be substituted with any type of sausage, such as chorizo or kielbasa.
- Beef broth can be substituted with chicken or vegetable broth.
Variations:
- Add diced potatoes to the soup for a heartier meal.
- Use kale or collard greens instead of cabbage.
- Add a can of diced tomatoes for a more tomato-based soup.
Tips and tricks:
- Be sure to brown the blóðpylsa before adding it to the soup for added flavor.
- Use an immersion blender for a smoother, creamier soup.
- Adjust the seasoning to your taste preferences.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup on the stove over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the soup in a bowl, garnished with fresh herbs or croutons.
Garnishes:
Fresh herbs, croutons, grated cheese
Pairings:
Crusty bread, salad
Suggested side dishes:
Roasted vegetables, mashed potatoes
Troubleshooting advice:
If the soup is too thick, add more water or broth to thin it out. If it is too thin, let it simmer for longer to reduce and thicken.
Food safety advice:
Be sure to cook the blóðpylsa thoroughly to prevent any foodborne illnesses.
Food history:
Blóðpylsa is a traditional Icelandic blood sausage made with sheep's blood, oats, and spices.
Flavor profiles:
Savory, earthy, slightly spicy
Serving suggestions:
Serve the soup as a main course for lunch or dinner.
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Region: Icelandic