MENU
 
 
 
 

  • Cornmeal soup with collard greens and sausage (Sopa de fubà)

    1 vote
    Cornmeal soup with collard greens and sausage (Sopa de fubà)
    Prep: 10 min Cook: 50 min Servings: 4
    by Easy Cook - Laka kuharica
    510 recipes
    >
    Sopa de Fubá from the state of Minas Gerais is a hearty and robust Brazilian soup.

    Ingredients

    • 40 g yellow cornmeal
    • ½ tbs olive oil
    • 160 g kielbasa sausage (or similar), sliced into 1⁄4"-thick slices
    • 5 cups vegetable stock from 1 cube
    • 80 - 100 g collard greens, stemmed and thinly sliced crosswise
    • 2 eggs, lightly beaten

    Directions

    1.
    Heat cornmeal in a Ø 25 cm skillet over medium-high flame and cook for 3–4 minutes, swirling pan constantly, until lightly toasted and fragrant. Transfer cornmeal to a bowl and set aside.
    2.
    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.
    3.
    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.
    4.
    Stir in reserved sausages and collards and cook for 15 minutes, stirring occasionally, until collards wilt.
    5.
    Place eggs in a medium bowl and add 1 cup cornmeal mixture; whisk until smooth.
    6.
    Return mixture to the pot and stir until incorporated; cook for 1 minute more.

    Useful Links

    Similar Recipes

    Leave a review or comment