Best Sopa De Fubà Collard Greens Cornmeal And Sausage Soup Recipe 445 Recipes

Cornmeal Soup With Collard Greens and Sausage (Sopa De Fuba) image

Provided by Laka

Categories Brazilian

Time 1h

Yield 4 serving(s)

Number Of Ingredients 6

40 g yellow cornmeal
1/2 tablespoon olive oil
160 g kielbasa, sliced into 1 (or similar)
5 cups vegetable stock, from 1 cube
80 -100 g collard greens, stemmed and thinly sliced crosswise
2 eggs, lightly beaten

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) image

Provided by Dr_Mom

Number Of Ingredients 8

1/2 cup yellow cornmeal
2 tbsp. canola oil
6 oz. kielbasa sausage, cut diagonally into 1/4"-thick slices
7 cups chicken stock
4 oz. collard greens, stemmed and thinly sliced crosswise
2 eggs, lightly beaten
Kosher salt and freshly ground black pepper, to taste
2 scallions, thinly sliced

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.