Best 2 Sopa De Fubà Collard Greens Cornmeal And Sausage Soup Recipes
"Sopa de fubà", "collard greens cornmeal and sausage soup", is a traditional dish of southern Brazil. Combining the flavors of cornmeal, sausage, collard greens, and a savory broth, it is a comforting and hearty dish that is both flavorful and nutritious. Whether you are a seasoned home cook or a novice in the kitchen, this simple yet delicious recipe will provide you with a step-by-step guide to creating a pot of "sopa de fubà" that is sure to become a family favorite.
Here are our top 2 tried and tested recipes!
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.
Tips for Making Sopa De Fubá:
- Use high-quality ingredients: Fresh collard greens, flavorful sausage, and stone-ground cornmeal are essential for a delicious sopa de fubá.
- Don't overcrowd the pot: Adding too many ingredients to the pot can prevent the soup from cooking evenly and can also make it too thick.
- Season to taste: Don't be afraid to adjust the seasonings in the soup to your liking. Add more salt, pepper, or garlic powder as desired.
- Serve with your favorite toppings: Sopa de fubá is often served with fried plantains, avocado slices, or sour cream.
Conclusion:
Sopa de fubá is a delicious and hearty soup that is perfect for a cold winter day. It's easy to make and can be tailored to your own tastes. So next time you're looking for a comforting and flavorful soup, give sopa de fubá a try!
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