Silvio Abreu
Funchal, Madeira, Portugal
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27-04-19
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  • Silvio's Blog

  • May 29th 2021 at 4:31 AM
    Savoy Cabbage Broth with Fresh Sausages

    Ingredients:

    400g of fresh sausages
    1 small savoy cabbage with about 350g cut into julienne
    2 large grated carrots
    125g of dough elbows
    3 tablespoons of olive oil
    1 large chopped onion
    2 chopped garlic cloves
    1 bay leaf cut in half
    3 medium ripe peeled diced tomatoes
    3 tablespoons of tomato pulp
    1 cube of natural chicken broth
    3 cloves of India
    Salt q.s.
    Pepper q.s.

    Caldo-Couve-Lombarda-Salsichas-Frescas-SI-1Caldo-Couve-Lombarda-Salsichas-Frescas-SI-2

    Preparation:

    1. In a saucepan, bring the oil, onion, garlic and bay leaf to a boil.
    Sauté without browning until the onion is glazed.

    2. Add the diced tomatoes.
    Stir and let it sauté a little longer.

    3. When the tomato starts to come apart, add the sausages.
    Season with salt and pepper.
    Stir and cook a little until the sausages are colored.

    4. After the blond sausages, add the tomato pulp, cloves, chicken stock and 2 liters of water.
    Stir, cover and cook for 10 minutes.
    After 10 minutes, when the sausages are cooked, remove them with a fork for a plate and let it cool.

    5. Add the carrot and cabbage to the broth.
    Stir and if necessary add a little more water.
    Cover and bring to a boil.

    6. When the vegetables start to boil, add the pasta.
    Stir, cover and cook for 10 minutes.

    7. In the meantime, cut the sausages into slices.
    After the pasta is cooked, rectify the seasoning and remove from heat.

    Serve the soup with the sausage slices on top.

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