This soup will warm you on a cold winters day.
10 oz pancetta, cubed
10 oz potatoes, cubed
1 onion, sloced thin
2 leeks, sliced thin
8 cloved of garlic, sliced thin
10 oz cabbage slided thin
1 quart of chicken stock
Salt and pepper
In a large stock pot, cook pancetta over medium heat until crispy, add potatoes, onions, leek and garlic, stir to coat and cover, stirring occasionally until onions and leeks are softened. Add cabbage and stock and cook for 15 minutes until the potatoes are softened. Season with salt and pepper.
Serves 6 – 8.
This recipe was inspired by Leitesculinaria.com, one of my favorite cooking blogs! It is the ultimate comfort food. I picked up some sopas at the local supermercado, tortilla would work too.
4 potatoes, diced to 1/5 inch cubes
10 oz Mexican chorizo
1 c shredded cheese blend
1/2 c Cotija cheese, crumbled
4 – 6 sopas or tortillas
Preheat the oven to 350°F (176°C).
Fill a large pot with water and salt and bring to a boil. Add the potatoes and cook over medium-high heat until almost but not quite tender, 10 minutes. Drain the potatoes in a colander but do not rinse.
Crumble the chorizo into a large non-stick skillet over medium for 8 minutes. Add the drained potatoes to the skillet and allow the potatoes and chorizo to finish cooking, getting a little crispy.
Meanwhile, spray sopas with a little canola oil and heat in the oven 6 – 8 minutes.
To serve, place shredded cheese in the bottom of each sopa, top with potoato mixture and Cotija cheese.
This one came out of eating well, so it’s not only tasty, but it’s healthy!! This is the perfect dish for a cold rainy night.
4 tsp olive oil
1 large onion, sliced
1 1/2 tsp caraway
1 large sweet-tart apple, chopped
1 c dry white wine
10 oz turkey kielbasa, cut into 1/2-inch slices (Trader Joes has a great one)
2 1/2 c drained sauerkraut, rinsed
3 TBSP cider vinegar
2 TBSP spicy brown mustard
1/4 tsp freshly ground pepper
2 large Yukon Gold potatoes (about 1 1/2 pounds), thinly sliced
1 TBSP butter, melted
1/4 tsp salt
Preheat oven to 400°F.
Heat 2 teaspoons oil in a large oveb proof skillet over medium heat. Add onion and cook, stirring, until beginning to brown, about 5 minutes. Stir in caraway seeds and cook until fragrant, about 30 seconds. Add apple and wine; increase heat to medium-high and cook, stirring, until most of the wine has evaporated, about 5 minutes. Stir in sausage, sauerkraut, vinegar, mustard and pepper.
Toss potato slices with the remaining 2 teaspoons oil, butter and salt in a bowl until coated. Cover the sauerkraut mixture with tightly overlapping potato slices.
Bake the casserole until the potato edges start to get crispy, 50 minutes to 1 hour. Cool for 10 minutes before serving.