Ingredients with Measurements:
- 1 pound of vleesworst, sliced
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 zucchini, chopped
- 1 can of diced tomatoes
- 6 cups of chicken or vegetable broth
- 1 teaspoon of dried thyme
- Salt and pepper to taste
- 2 tablespoons of olive oil
Special equipment needed:
- Large pot
- Wooden spoon
- Knife
- Cutting board
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the sliced vleesworst and cook until browned, stirring occasionally.
3. Add the chopped onion and garlic, and cook until the onion is translucent.
4. Add the chopped carrots, celery, and zucchini, and cook for 5 minutes.
5. Add the can of diced tomatoes, chicken or vegetable broth, and dried thyme.
6. Bring the soup to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the vegetables are tender.
7. Season with salt and pepper to taste.
8. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat for cooking the vleesworst and vegetables, and low heat for simmering the soup.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 250
Fat: 15g
Carbohydrates: 15g
Protein: 15g
Fiber: 3g
Substitutions for ingredients:
- Vleesworst can be substituted with any type of sausage.
- Chicken or vegetable broth can be substituted with beef broth or water.
Variations:
- Add cooked pasta or rice to the soup for a heartier meal.
- Add other vegetables such as potatoes, bell peppers, or green beans.
- Use different herbs such as rosemary or oregano for a different flavor.
Tips and tricks:
- Use a sharp knife to slice the vleesworst for even pieces.
- Don't overcook the vegetables, as they will become mushy.
- Taste the soup before serving and adjust the seasoning as needed.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup on the stovetop over medium heat until heated through.
Presentation ideas:
Serve the soup in bowls with a slice of crusty bread on the side.
Garnishes:
Garnish the soup with chopped fresh parsley or grated Parmesan cheese.
Pairings:
Serve the soup with a side salad or a grilled cheese sandwich.
Suggested side dishes:
- Garlic bread
- Roasted vegetables
- Caesar salad
Troubleshooting advice:
- If the soup is too thick, add more broth or water.
- If the soup is too thin, let it simmer for a few more minutes to reduce the liquid.
Food safety advice:
- Make sure the vleesworst is cooked to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Vleesworst is a type of Dutch sausage made from pork and beef. It is commonly used in soups and stews in the Netherlands.
Flavor profiles:
This soup is savory and slightly sweet from the vegetables. The vleesworst adds a smoky and meaty flavor.
Serving suggestions:
Serve the soup as a main dish for lunch or dinner.
Related Categories
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Region: Dutch
Taste: Savory, Herby, Hearty, Comforting