Share with us how you customize your recipes to "Make It Mine"
I imagined coming in off a fishing boat on a cold early winter day, unloading the boat and then heading down to a local establishment for some nourishment. Something hot and spicy and filling. So I immediately thought New Bedford and something with a Portuguese influence.
The Finished Product
The Finished Product
Chourico is a classic Portuguese sausage that comes in varying degrees of heat but all versions are over the top with flavor. So that was going to be the basis of the soup. And I wanted the hot version (Linguica being the milder of the two sausages) and would even add a little more heat in the form of a nice hot paprika or even cayenne pepper. The classic version of this type of soup is made with kale. But I'm not crazy about kale and thought cabbage would be a really nice addition because it is almost meaty in consistency and is also very filling.
Gaspar's Chourico, a Popular Brand in New England
Gaspar's Chourico, a Popular Brand in New England
On top of that add some onions, garlic, potatoes and beans and you have a real hearty meal for that cold wintry day. So give it a try and let us know how you change it up to make it your own. Enjoy!
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
  • 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.
  • 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 and garlic and saute until the sausage has rendered its fat and the onion is sweated, about 5-10 minutes.
Chourico Diced
Chourico Diced
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 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.
Potatoes Cubed
Potatoes Cubed
Sliced Cabbage
Sliced Cabbage
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.
Beans Added
Beans Added
Add the Last of the Cabbage
Add the Last of the Cabbage
8.  Let the soup sit until you think it has cooled down enough to eat.
Ready to Serve
Ready to Serve
Summary
Serve in bowls with a nice piece of crusty bread. Great for a cold winter day!
Plated with a Piece of Homemade Bread Toasted
Plated with a Piece of Homemade Bread Toasted
Recipe Yield: Serves 8
Prep Time - Active: 30 Minutes
Cooking Time: 30 Minutes
Category: Soups, Comfort Food, Stews
Cooking Techniques: Sauteeing, Simmering
Cuisine: Portuguese
Print this recipe without the Introduction and Summary.
Print this recipe with the Introduction and Summary.
Share Your Opinion of this Recipe and How You "Make It Mine"

We're very glad you have chosen to share your thoughts. It's what we're all about. (All comments are moderated)

Please enter your name so people will know which comments are yours. You can use your real name or pick a user name if you prefer. To subscribe to our newsletter, enter your email address. And we never share any of your information with anyone, EVER! And if you submit a rating it must be accompanied by a comment and a name to be counted.

Get Our Newsletter!
Follow Us!
Recent Comments
Janet, that sounds interesting. Did she saute the salt pork first to crisp it up or just cook it with the onions or did she just mix it all with the t...
Bob Briggs -- 11/15/20
Beej, I have never cooked with meatless salt pork but did a little research and as I suspected it is salted fat back. Salt pork is made from pork bell...
Bob Briggs -- 11/15/20
My Great Grandmother, out of Annopolis, passed down a recipe to mix with elbow noodles. Salt pork, onions, green peppers, garlic, several jarred h...
Janet smith -- 11/15/20
PLEASE! WHERE CAN I PURCHASE SALT PORIK, PURE WHITE, WITHOUT THE MEAT OR BEACON RUNNING THROUOGH IT. I MOST RECENTLY BOT IT AT WHOLE FOODS, BUT THEY D...
Carol Rae Bradford -- 11/15/20
My remembering Skrafky... most likely spelled wrong Fried cubes used for sauteed beet greens Or in mashed potatoes smothered in kapusta
Beej -- 9/21/20