Best 3 Sopa De Fubà Collard Greens Cornmeal And Sausage Soup Recipes
In the realm of comforting and flavorful soups, Sopa de Fubá Collard Greens, Cornmeal and Sausage Soup stands tall. This traditional Brazilian soup is an amalgamation of hearty ingredients that coalesce into a symphony of flavors. Collard greens, with their earthy, slightly bitter notes, provide a verdant base for the soup. Cornmeal lends a creamy texture and a touch of sweetness, while smoky sausage adds a savory depth. The addition of aromatic vegetables like onions, garlic, and peppers enhances the overall taste profile. A sprinkle of fresh herbs, such as cilantro or parsley, adds a refreshing finish, elevating this soup from ordinary to extraordinary. Sopa de Fubá Collard Greens, Cornmeal and Sausage Soup is not just a dish; it's an experience that warms the soul and nourishes the body. Our article delves into the intricacies of this Brazilian delicacy, providing step-by-step instructions to guide you through the cooking process, along with insightful tips and variations to customize the soup to your liking.
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CORNMEAL SOUP WITH COLLARD GREENS AND SAUSAGE (SOPA DE FUBA)
Make and share this Cornmeal Soup With Collard Greens and Sausage (Sopa De Fuba) recipe from Food.com.
Provided by Laka
Categories Brazilian
Time 1h
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat cornmeal in a Ø 25 cm skillet over medium-high heat and cook for 3-4 minutes, swirling pan constantly, until lightly toasted and fragrant. Transfer cornmeal to a bowl and set aside.
- Sauté sausages in olive oil in the same skillet, turning occasionally, until browned and cooked through, about 10 minutes. Transfer to a plate and set aside.
- Bring vegetable stock to a boil in a pot over high heat. Whisk in reserved cornmeal, reduce heat to medium-low, and cook, whisking often, for about 20 minutes. Reserve 1 cup of the soup for later use.
- Stir in reserved sausages and collards and cook for 15 minutes, stirring occasionally, until collards wilt.
- Place eggs in a medium bowl and add 1 cup cornmeal mixture; whisk until smooth. Return mixture to pot and stir until incorporated; cook for 1 minute more.
- Serve hot.
Nutrition Facts : Calories 215.7, Fat 15.4, SaturatedFat 4.8, Cholesterol 119.4, Sodium 403.8, Carbohydrate 10, Fiber 1.3, Sugar 0.9, Protein 9.3
SOPA DE FUBà (COLLARD GREENS, CORNMEAL, AND SAUSAGE SOUP) RECIPE - (4.4/5)
Provided by Dr_Mom
Number Of Ingredients 8
Steps:
- 1. Heat cornmeal in a 10" skillet over medium-high heat and cook, swirling pan constantly, until lightly toasted and fragrant, about 3-4 minutes. Transfer cornmeal to a bowl; set aside. Heat oil in skillet and add sausages; cook, turning occasionally, until browned and cooked through, about 10 minutes. Transfer to a plate and set aside. 2. Bring chicken stock to a boil in a 6-qt. pot over high heat. Whisk in reserved cornmeal, reduce heat to medium-low, and cook, whisking often, until cornmeal is tender, about 40 minutes. Stir in reserved sausages and collards and cook, stirring occasionally, until collards wilt, 15 minutes. Place eggs in a medium bowl and add 1 cup cornmeal mixture; whisk until smooth. Return mixture to pot and stir until incorporated; cook for 1 minute more and season with salt and pepper. Ladle soup into 6 serving bowls and garnish with scallions; serve hot.
COLLARD GREENS AND CABBAGE
I got this recipe off of a soul food site called Chitterlings. I made this Friday night and these are the best collard greens I've ever eaten. I served with a big skillet of cornbread. Prep time is lengthy due to the cleaning and cutting of the greens. Cook time approximate. This makes a lot of greens!
Provided by keen5
Categories Collard Greens
Time 4h30m
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- Add the bacon fat to a large stock pot.
- If you don't save your bacon fat, fry up a few slices of bacon in the pot you are going to cook your greens in; leave the bacon and fat.
- Add your ham hocks to the pot, cover with water, onion and spices.
- Boil for about an hour.
- Add cleaned and cut collards to the pot, cover and cook until tender (45 minutes to an hour, less if you like them less cooked).
- Add the cabbage at the very end and cook until wilted or to your desired taste.
- Remove bones and fat of the ham hocks.
Tips:
- Soak the collard greens: Soaking the collard greens in cold water for 30 minutes helps to remove any dirt or debris and makes them more tender.
- Use a variety of vegetables: This recipe is a great way to use up leftover vegetables. Feel free to add in any vegetables that you have on hand, such as carrots, celery, or potatoes.
- Don't overcook the vegetables: The vegetables should be cooked until they are tender, but not mushy. Overcooking the vegetables will make them lose their flavor and nutrients.
- Use a good quality sausage: The sausage is one of the main ingredients in this soup, so it's important to use a good quality sausage. Look for a sausage that is made with fresh, high-quality meat.
- Season the soup to taste: The soup should be seasoned to your liking. Add salt, pepper, and other spices as desired.
Conclusion:
Sopa de fub is a hearty, flavorful soup that is perfect for a cold winter day. This soup is made with collard greens, cornmeal, sausage, and a variety of vegetables. It is a simple soup to make, and it is packed with flavor. If you are looking for a new soup recipe to try, I highly recommend sopa de fub.
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