Portuguese Chourico and Cabbage Soup XXX
Recipe courtesy of BostonSidewalks.com
Ingredients
  • 2 T extra virgin olive oil
  • 1 lb chourico, cut in 1/2" chunks
    • Note - Feel free to use Linguica here either in addition to or in place of the Chourico. Linguica is a little less spicy than Chourico but every bit as flavorful. Try to stay at around one pound in total between the two.
  • 1 med onion, sliced thin
  • 4 garlic cloves, crushed and chopped
  • 2 qts chicken or vegetable stock
  • 1 bay leaf
  • 1-2 t good quality paprika, preferably hot or 1/4 t cayenne pepper
  • 2 t salt
  • 1/2 t thyme
  • 1 t gochugaru pepper (Korean red pepper used in Kimchi)
  • 4-6 waxy potatoes like yukon gold, diced 1/2" dice (4-5 cups)
  • 1/2 - 1 head green cabbage, sliced into thin ribbons (4-6 cups)
    • Note - The amount of cabbage depends on how much you like cabbage. It cooks down quite a bit and you might want to add it at different point of the cooking process to get different textures in the cabbage. Definitely something you can play with.
  • 2 medium carrots, peeled and cut in pieces
  • 1 medium poblano pepper, chopped in bite size pieces (optional)
  • 1 can cannelini (or garbanzo) beans, drained and rinsed (optional)
Instructions
1.  Heat the oil over medium heat in a heavy soup pot, preferably cast iron.
2.  Add the sausage, onion, carrots, poblano and garlic and saute until the sausage has rendered its fat and the onion is sweated, about 5-10 minutes.
3.  Add the chicken stock and the bay leaf, paprika, salt and thyme and bring to a simmer.
4.  Simmer at a light boil for 10-15 minutes
5.  Increase the heat slightly and add the potatoes and 1/2 of the cabbage. Cook for 10 minutes, reducing the heat once it starts to boil to a very low boil.
6.  Add more of the cabbage and cook until the potatoes are tender and the way you like them in soup, about 5-10 minutes longer.
7.  Add the beans and the remainder of the cabbage, stir, simmer for a minute and then turn the heat off.
8.  Let the soup sit until you think it has cooled down enough to eat.
Summary
Serve in bowls with a nice piece of crusty bread. Great for a cold winter day!
Make It Mine
  • I went to make this and had some frozen cabbage that had been quartered and vacuum sealed. Bad experiment and I would not recommend that. So I had no cabbage. I decided to substitute carrots cut in bite sized pieces and also used a can of white beans. It was excellent. In some ways better than the recipe with cabbage. Try it and you decide.