This is a print preview of "Cornmeal soup with collard greens and sausage (Sopa de fubà)" recipe.

Cornmeal soup with collard greens and sausage (Sopa de fubà) Recipe
by Easy Cook - Laka kuharica

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

Sopa de Fubá from the state of Minas Gerais is a hearty and robust Brazilian soup.

Rating: 4/5
Avg. 4/5 1 vote
Prep time: Brazil Brazilian
Cook time: Servings: 4 servings

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.