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- Ingredients
- Recipe
- English Potato1 kg
- Pepperoni sausage without the skin, chopped into cubes2 unit(s)
- Bacon cut into cubes (without the leather)400 g
- Finely chopped onion1 unit(s)
- Minced Garlic1 tablespoon
- Washed, sliced and chopped kale1 unit(s)
- Salt, if needed to taste
- Cook the potatoes with 1.5 liters of water and a little salt in the pressure cooker for 15 minutes. Book everything.
- Fry the bacon and pepperoni until they start to brown. Collect excess fat, if any!
- Add the finely chopped onion and garlic and let it fry more!
- In the blender or with the mixer, beat the cooked potatoes together with the water from their cooking! Adjust the amount of water according to the desired consistency in the broth! (I used all the cooking water)
- Pour the whipped potato cream into the pan along with the sausage and bacon stew!
- Add the sliced cabbage, mix well and let it boil for a couple of minutes!
- Adjust with salt, if you prefer, but be careful, as the sausage and bacon gradually release a lot of salt and seasoning for the broth! Accompany with toast!
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