Ingredients with Measurements:
- 1 pound of ground pork
- 1/2 pound of kulen (smoked paprika sausage), sliced
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 potatoes, peeled and diced
- 1 carrot, peeled and diced
- 1 celery stalk, diced
- 1 red bell pepper, diced
- 1 can of diced tomatoes
- 4 cups of chicken broth
- 1 teaspoon of paprika
- Salt and pepper to taste
- 2 tablespoons of olive oil
Special equipment needed:
- Large pot
- Wooden spoon
- Immersion blender or regular blender
Step-by-step instructions:
1. In a large pot, heat the olive oil over medium-high heat. Add the ground pork and cook until browned, stirring occasionally.
2. Add the sliced kulen, onion, and garlic to the pot. Cook for 5 minutes, stirring occasionally.
3. Add the diced potatoes, carrot, celery, and red bell pepper to the pot. Cook for 5 minutes, stirring occasionally.
4. Add the can of diced tomatoes, chicken broth, paprika, salt, and pepper to the pot. Stir to combine.
5. Bring the soup to a boil, then reduce the heat to low and simmer for 30 minutes, or until the vegetables are tender.
6. Use an immersion blender or regular blender to puree the soup until smooth.
7. Serve hot with crusty bread.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
Medium-high heat for browning the pork, then low heat for simmering the soup.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 350
Fat: 22g
Carbohydrates: 18g
Protein: 20g
Sodium: 1200mg
Substitutions for ingredients:
- Ground beef or turkey can be used instead of ground pork.
- Chorizo or any other smoked sausage can be used instead of kulen.
- Any type of canned tomatoes can be used instead of diced tomatoes.
Variations:
- Add a can of white beans for extra protein and fiber.
- Use sweet potatoes instead of regular potatoes for a sweeter flavor.
- Add a teaspoon of cumin for a smoky, earthy flavor.
Tips and tricks:
- Be sure to stir the soup occasionally while cooking to prevent sticking.
- If the soup is too thick, add more chicken broth or water to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to thicken.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in a large bowl with a drizzle of olive oil and a sprinkle of paprika on top.
Garnishes:
Garnish the soup with chopped fresh parsley or cilantro.
Pairings:
Serve the soup with crusty bread and a side salad.
Suggested side dishes:
A side salad or roasted vegetables would pair well with this soup.
Troubleshooting advice:
If the soup is too salty, add more chicken broth or water to dilute the saltiness.
Food safety advice:
Be sure to cook the ground pork to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
Kulen is a type of smoked paprika sausage that originated in Croatia. It is a popular ingredient in many Croatian dishes, including this soup.
Flavor profiles:
This soup is smoky, savory, and slightly spicy.
Serving suggestions:
Serve the soup as a main dish for lunch or dinner.
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Region: Cambodian