1 kg of potatoes
1 large onion, cut into rings
4 beef bouillon tablets
2 1/2 liters of water
salt and black pepper to taste
4 large bunches of kale
1 large Portuguese chouriço or paio
1 kg of potatoes
1 large onion, cut into rings
4 beef bouillon tablets
2 1/2 liters of water
salt and black pepper to taste
4 large bunches of kale
1 large Portuguese chouriço or paio
Peel the potatoes and place them in a pot along with the onion, beef bouillon tablets, and water
Bring to a boil and when the potato is cooked, blend everything in a liquidizer, then strain it through a sieve
Return the mixture to the pot and simmer over low heat, removing any foam that forms on the surface as it simmers
Season with salt and add black pepper to taste
Chop the kale very finely, in the manner of Minas Gerais, and mix it with the broth, stirring gently so it's well combined
The kale should not be overcooked, so it remains bright green, and the broth should not be too thick
Immediately sear the chouriço or paio and cut it into thin slices
Mix it with the broth and serve very hot
Note: if desired, serve the broth accompanied by finely chopped onions
Flambéing the chouriço (or paio) in aguardente makes it even more flavorful.
