Extra Virgin

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TIME:

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Meat soup

OIL USES: Cook & Stew

INGREDIENTS

SERVINGS: 4
  • 10.5 oz. cooked meat (preferably beef or pork)
  • 2 small smoked sausages
  • 2 pints chicken stock
  • 2 large pickles
  • 3.5 oz. fermented cabbage (sauerkraut)
  • 1 cup pickles or cabbage in brine
  • 2 tablespoons tomato paste
  • 1 tablespoon
  • 1 tablespoon
  • 2 tablespoons Goya Extra Virgin Olive Oil
  • 1 bay leaf
  • 1 onion
  • 0.5 teaspoon salt and pepper
  • 1 tablespoon chopped parsley

PREPARATION

1
Peel the pickles and cut them into cubes, keeping the skin.
2
In a small pot, cover the skins of the pickles with their vegetable brine, boil the mixture and leave to cook for 10 minutes.
3
Chop the onion and the cabbage. Put the oil in a medium sized saucepan and cook the onion, pickles and cabbage. When soft, add the tomato paste, letting it cook for 2 minutes.
4
Add the stock, a few peppercorns and a bay leaf, and bring to the boil.
5
Cut the sausages into small pieces and add them to the mixture, boiling with the cooked meat.
6
Next add the capers, olives and hot brine after straining the pickle skins. Season with salt.
7
Boil the soup again and turn off the heat. Leave to rest from 15 to 20 minutes.
8
Serve with chopped parsley.

Extra Virgin

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