1 kg of potatoes
1 large onion, sliced into rings
4 tablets of beef broth
2 1/2 liters of water
salt and black pepper to taste
4 large bunches of kale
1 large chouriço or paio
1 kg of potatoes
1 large onion, sliced into rings
4 tablets of beef broth
2 1/2 liters of water
salt and black pepper to taste
4 large bunches of kale
1 large chouriço or paio
Peel the potatoes and place them in a pot with the onion, beef broth, and water
Bring to a boil and then blend everything in a liquidizer
Strain through a sieve and return the mixture to the pot
Simmer gently, removing any scum that forms on the surface as it boils
Taste and season with salt and pepper
Finely chop the kale, like the Miners of old, and mix it with the broth, stirring in with a spoon until well combined
The kale should not be overcooked, so it remains green; the broth should not be too thick either
Simmer the chouriço or paio separately and slice it into thin rings
Mix it with the broth and serve hot
Serves 8
Note: if desired, serve the broth with finely chopped onions
Flaming the chouriço (or paio) in aguardente makes it even more flavorful.
