Originally posted by ChessPraxisThe Zuppa Toscana I've had also has a tomato paste/sauce base. I notice this doesn't have any tomato product in it. I might have to try it this way.
Zuppa Toscana
INGREDIENTS
1 lb ground Italian sausage
1½ tsp crushed red peppers
1 large diced white onion
4 Tbsp bacon pieces
2 tsp garlic puree
10 cups water
5 cubes of chicken bouillon
1 cup heavy cream
1 lb sliced Russet potatoes, or about 3 large potatoes
¼ of a bunch of kale
1. Sauté Italian sausage and crushed red pepper ...[text shortened]... ughly heated.
6.Stir in the sausage and the kale, let all heat through and serve. Delicious!
Originally posted by SuzianneFor my tastes I'd use less stock and more cream. I've made a tomato based soup similar, but it had proshutto and greenbeans instead of sausage and kale.
The Zuppa Toscana I've had also has a tomato paste/sauce base. I notice this doesn't have any tomato product in it. I might have to try it this way.
GULASCHSUPPE
Ingredients
200 g onions, sliced
1 clove garlic, chopped
1 large red peppers
1 large green peppers
3 medium tomatoes
300 g lean stewing beef
3 tablespoons vegetable fat
1 liter beef stock
3 tablespoons tomato puree
salt & pepper
paprika
1/2 teaspoon caraway seeds
chopped marjoram
Tabasco sauce
Directions
Cut peppers in half and remove the stalks, seeds and white ribs.
Wash and cut into fine stripes.
Remove the skins of the tomatoes.
(Placing them in boiling water briefly then immersing into ice water will cause the tomato to blister the skin can be easily removed. You do not want to cook them.) Remove core and cut tomatoes into quarters.
Rinse beef with cold water and pat dry.
Cut into small cubes.
Melt vegetable fat and brown the meat.
Add stock and simmer for 30 minutes.
Add the vegetables and tomato puree and season with salt, pepper, paprika, caraway seeds and marjoram.
Simmer for another 15 minutes.
If needed add additional salt, pepper, paprika and Tabasco sauce to taste.
Originally posted by Shallow BlueNo, I said, "Yes, it is a type of cabbage. It's also called borecole, if that helps."
No, she said it's cabbage-like in aroma; I added that this is because it is, in fact, a cabbage, not just cabbage-like. I did not mean to contradict, merely to provide additional information.
Richard
ChessPraxis said, "Kale is a leafy plant thing, somewhat like spinach, but more cabbage like in aroma."
I'm pretty sure CP is a guy.
Originally posted by KewpieIs this Hungarian, or perhaps more Austrian or maybe even German?
GULASCHSUPPE
Ingredients
200 g onions, sliced
1 clove garlic, chopped
1 large red peppers
1 large green peppers
3 medium tomatoes
300 g lean stewing beef
3 tablespoons vegetable fat
1 liter beef stock
3 tablespoons tomato puree
salt & pepper
paprika
...[text shortened]... ther 15 minutes.
If needed add additional salt, pepper, paprika and Tabasco sauce to taste.
Originally posted by SuzianneI was making a pun out of "But it doesn't look like your typical head - as you say, it's leafy. And curly."
No, I said, "Yes, it is a type of cabbage. It's also called borecole, if that helps."
ChessPraxis said, "Kale is a leafy plant thing, somewhat like spinach, but more cabbage like in aroma."
I'm pretty sure CP is a guy.
Yep I am a guy, or at least what's left of one. 😞
Originally posted by SuzianneProbably all three. Discovered it in takeaway food vans in Austria and Germany many years ago. Great for tourist breakfast on the hoof ...
Is this Hungarian, or perhaps more Austrian or maybe even German?
Making at home, it needs quite a LOT of paprika to get the right taste.