Portuguese kale cabbage soup – a detailed recipe cooking. 
Time: 55 мин. Complexity: easy Servings: 6 The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 250 gr minced turkey
- 450 gr fresh kale cabbage (rinse) or 1 pack. (280 gr.) frozen chopped kale cabbage (thaw and strain)
- 1/2 tbsp. dry long grain white rice
- 1 large chopped onion head
- 1 large chopped clove of garlic
- 1 tsp olive oil
- 2 cans (400 ml each.) Of chicken broth with low salt content
- 4 tbsp. water
- 2 sliced carrots
- 1 tsp shredded dried marjoram leaves
- 1/2 tsp salt
- 1/8 tsp pepper
Recipes with similar ingredients: minced turkey, kale, rice long-grain, carrots, onions, garlic, marjoram
Recipe preparation:
- In a large saucepan over medium-low heat, fry the minced meat turkey, onion and garlic until soft, about 10 minutes. If a use fresh cabbage, cut the stems and cut them into slices 1 cm. Save pieces of stems separately. Coarsely chop fresh leaves.
- Pour the chicken broth, 4 tbsp. Into the pan. water put carrots, marjoram, salt, pepper and chopped stalks of fresh cabbage kale or frozen cabbage (if using it). Bring to boiling. Reduce heat, cover and simmer another 15 minutes. If a use fresh cabbage, at this point add to the pan leaves with rice. Bring to a boil. Reduce the fire cover and simmer for 15 minutes. until the rice is soft.
