This recipe is for my dad. It’s loosely based on Caldo Verde.
Grey Day Kale and Kielbasa Soup
- 1 lb. turkey kielbasa
- 1 onion
- 4 to 6 potatoes
- 3 cloves garlic
- chicken stock (see recipe for amount)
- juice of one lemon
- kale — however much you want, ripped into pieces (no kale ribs allowed in the soup!)
Dice the onion, press the garlic (or mince it, but pressing it is way easier), and sautee them for 10ish minutes, until the onion is translucent. Meanwhile, peel the potatoes and cut them into thin slices. When the onions are translucent, add the potatoes to the pot (we had 2 raw potatoes and 2 baked potatoes; I added the baked potatoes near the end of the process, and the soup turned out fine). Add between 5 to 7 cups of liquid (depending on the number of potatoes) — a combination of water and chicken stock. Obviously, the higher the proportion of chicken stock, the better.
Simmer for 15-20 minutes, until the potatoes are fork tender. Meanwhile, back at the ranch, cut the kielbasa into rounds. Fry them up in a frying pan. When the potatoes are done, use a hand masher to mash them up coarsely (it’s a rustic soup). Be careful not to burn yourself.
Now add the kielbasa and the kale to the soup pot. Let the soup sit for a few minutes, and then add the lemon juice. Stir. Ladle into bowls or mugs. Makes enough for 5 good-sized mugs.