Ingredients with Measurements:
- 1 pound of ground sausage
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 teaspoon of cumin
- 1 teaspoon of paprika
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 6 cups of chicken broth
- 2 cups of cornmeal
- 1/2 cup of water
- 1/4 cup of chopped parsley
Special equipment needed:
- Large pot
- Wooden spoon
- Mixing bowl
Step-by-step instructions:
1. In a large pot, cook the sausage over medium heat until browned.
2. Add the onion and garlic to the pot and cook until softened.
3. Add the cumin, paprika, salt, and black pepper to the pot and stir to combine.
4. Pour in the chicken broth and bring to a boil.
5. In a mixing bowl, combine the cornmeal and water to make a paste.
6. Slowly add the cornmeal paste to the pot, stirring constantly to prevent lumps from forming.
7. Reduce the heat to low and simmer for 20-25 minutes, stirring occasionally.
8. Add the chopped parsley to the pot and stir to combine.
9. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium heat for cooking sausage, high heat for boiling broth, low heat for simmering.
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 450
Fat: 25g
Carbohydrates: 30g
Protein: 25g
Substitutions for ingredients:
- Ground beef or turkey can be substituted for the sausage.
- Vegetable broth can be substituted for the chicken broth.
- Chopped cilantro can be substituted for the parsley.
Variations:
- Add diced potatoes or carrots to the pot for extra flavor and nutrition.
- Use different spices, such as chili powder or oregano, to change the flavor profile.
- Add a can of diced tomatoes for a more tomato-based soup.
Tips and tricks:
- Stir the cornmeal paste constantly to prevent lumps from forming.
- Add more water or broth if the soup becomes too thick.
- Serve with a side of crusty bread for dipping.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat, stirring occasionally, until heated through.
Presentation ideas:
Serve in individual bowls with a sprinkle of chopped parsley on top.
Garnishes:
Chopped cilantro, diced tomatoes, or shredded cheese.
Pairings:
Crusty bread, salad, or roasted vegetables.
Suggested side dishes:
Crusty bread, salad, or roasted vegetables.
Troubleshooting advice:
If the soup becomes too thick, add more water or broth to thin it out.
Food safety advice:
Make sure the sausage is cooked through before adding other ingredients to the pot.
Food history:
Vori Vori is a traditional Paraguayan soup made with cornmeal dumplings.
Flavor profiles:
Savory, spicy, and hearty.
Serving suggestions:
Serve hot as a main dish for lunch or dinner.
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Region: Albanian