Ingredients with Measurements:
- 1 pound blood sausage, sliced into rounds
- 1 large onion, diced
- 3 cloves garlic, minced
- 4 cups chicken or beef broth
- 1 can diced tomatoes
- 1 bunch kale, stems removed and chopped
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
Special equipment needed:
- Large pot or Dutch oven
- Immersion blender (optional)
Step-by-step instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the sliced blood sausage and cook until browned on both sides. Remove the sausage from the pot and set aside.
2. In the same pot, add the diced onion and minced garlic. Cook until the onion is translucent, about 5 minutes.
3. Add the chicken or beef broth, diced tomatoes, and smoked paprika to the pot. Bring to a boil and then reduce the heat to a simmer.
4. Add the chopped kale to the pot and stir to combine. Simmer for 10-15 minutes, or until the kale is tender.
5. Use an immersion blender to blend the soup until smooth, or transfer the soup to a blender and blend in batches.
6. Add the cooked blood sausage back to the pot and stir to combine. Season with salt and pepper to taste.
7. Serve hot with your choice of garnishes.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Simmer
Serving size:
4-6 servings
Nutritional information:
Calories: 315
Fat: 22g
Carbohydrates: 12g
Protein: 17g
Sodium: 1200mg
Fiber: 3g
Substitutions for ingredients:
- Blood sausage can be substituted with any type of sausage
- Kale can be substituted with spinach or Swiss chard
- Smoked paprika can be substituted with regular paprika or chili powder
Variations:
- Add diced potatoes or sweet potatoes to the soup for extra heartiness
- Use vegetable broth instead of chicken or beef broth for a vegetarian version
- Add a can of white beans for extra protein and fiber
Tips and tricks:
- If you don't have an immersion blender, you can use a regular blender but be sure to let the soup cool slightly before blending.
- If the soup is too thick, add more broth or water to thin it out.
- Serve with a dollop of sour cream or crème fraîche for extra creaminess.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot on the stove over medium heat until heated through.
Presentation ideas:
Serve in individual bowls with a sprinkle of chopped fresh parsley or cilantro on top.
Garnishes:
Chopped fresh parsley or cilantro, sour cream, crème fraîche, grated Parmesan cheese
Pairings:
Crusty bread, garlic bread, or cornbread
Suggested side dishes:
Green salad, roasted vegetables, or a side of rice or quinoa
Troubleshooting advice:
- If the soup is too thin, let it simmer for a bit longer to reduce and thicken.
- If the soup is too thick, add more broth or water to thin it out.
Food safety advice:
- Make sure the blood sausage is cooked all the way through before adding it to the soup.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Blood sausage, also known as black pudding, is a traditional sausage made with pork blood and a variety of spices and grains. It is a popular ingredient in many European cuisines.
Flavor profiles:
Savory, smoky, slightly bitter
Serving suggestions:
Serve hot with crusty bread and a side salad for a complete meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A