Brazil

Potatoes, peeled and diced

Water

Beef broth

medium chopped onions

Olive oil

Portuguese sausage without skin in slices

Apple Cauliflower, finely chopped

Salt, black pepper and chopped parsley to taste

Bacon, chopped into cubes, fried

Green soup

Cozinhe a batata na água com os cubos de caldo de carne até amaciar.Reserve o caldo e passe a batata pelo espremedor.Refogue a cebola no azeite até murchar.Junte o caldo, o purê e a linguiça e espere ferver, mexendo de vez em quando para não grudar.Se estiver muito espesso, acrescente um pouco de água.Agregue a couve e mantenha no fogo só o tempo de ela murchar (cerca de 3 minutos).Ajuste o sal e salpique salsa e pimenta-do-reino a gosto.Sirva polvilhado com o bacon.

Cook the potato in the water with the bouillon cubes until softened. Reserve the broth and pass the potato through the juicer. Saute the onion in the oil until wilted. when it doesn't stick. If it's too thick, add a little water. Add the cabbage and keep it on the fire just for the time it withers (about 3 minutes). Adjust the salt and sprinkle with parsley and black pepper to taste .Serve sprinkled with bacon.

Green soup

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