Ingredients with Measurements:
- 1 pound Nădlac sausage, sliced
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1/2 teaspoon red pepper flakes
- 6 cups chicken broth
- 1 can diced tomatoes, drained
- 1 bunch kale, stems removed and chopped
- Salt and pepper to taste
Special equipment needed:
- Large pot
Step-by-step instructions:
1. In a large pot, cook the sliced Nădlac sausage over medium heat until browned.
2. Add the chopped onion and minced garlic to the pot and cook until the onion is translucent.
3. Add the dried thyme, dried oregano, paprika, and red pepper flakes to the pot and stir to combine.
4. Pour in the chicken broth and diced tomatoes, and bring to a boil.
5. Reduce the heat to low and add the chopped kale to the pot.
6. Simmer the soup for 20-30 minutes, or until the kale is tender.
7. Season with salt and pepper to taste.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat for cooking the sausage and onion, low heat for simmering the soup.
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Fat: 22g
Carbohydrates: 15g
Protein: 25g
Substitutions for ingredients:
- Italian sausage can be substituted for Nădlac sausage.
- Spinach can be substituted for kale.
Variations:
- Add cooked white beans to the soup for extra protein and fiber.
- Use vegetable broth instead of chicken broth for a vegetarian version of the soup.
- Add diced potatoes or carrots to the soup for extra vegetables.
Tips and tricks:
- Remove the stems from the kale before chopping to prevent them from becoming tough in the soup.
- If the soup is too thick, add more chicken broth or water to thin it out.
- Serve the soup with crusty bread for dipping.
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 individual bowls with a sprinkle of chopped fresh parsley on top.
Garnishes:
Chopped fresh parsley, grated Parmesan cheese, or a dollop of sour cream.
Pairings:
Crusty bread, a side salad, or a glass of red wine.
Suggested side dishes:
Garlic bread, roasted vegetables, or a simple green salad.
Troubleshooting advice:
If the soup is too thin, let it simmer for a few more minutes to reduce the liquid. If it is too thick, add more chicken broth or water.
Food safety advice:
Make sure the sausage is cooked to an internal temperature of 160°F to prevent foodborne illness.
Food history:
Nădlac sausage is a traditional Romanian sausage made with pork, garlic, and paprika.
Flavor profiles:
Savory, spicy, and slightly smoky.
Serving suggestions:
Serve the soup hot with crusty bread for dipping.
Related Categories
Cooking Method: N/A
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Region: Romanian
Taste: Savory, Tangy, Herbal, Hearty, Comforting