Portuguese beetroot soup with chorizo, capers and olives
Ingredients:cabbage — 200 g
carrot — 1 pc.
sweet pepper — 1 pc.
garlic — 2 cloves
beetroot — 1 pc.
cherry tomatoes — 4 pcs.
onion — 1 pc.
hot pepper — to taste
vegetable oil for frying
bay leaf — 1 pc.
fresh parsley — 3-4 sprigs
salt — to taste
chorizo sausage — 300 g
capers — 3 tbsp
olives — to taste
Preparation:Cook the beetroot for about 1 hour on low heat after boiling, then peel, grate and set aside.
While the beetroot is cooking, saute the finely chopped onion with chopped garlic cloves, add a small hot pepper, sprigs of parsley (which should preferably be removed from the soup after cooking), chorizo sausage and add boiling water from a kettle or meat broth.
As soon as the liquid boils again, reduce the heat and cook for 20 minutes.
After that, add the carrots (the Portuguese always cut them into cubes) with the potatoes.
Wait until the soup boils again and put the chopped cabbage in the pan.
Add the remaining ingredients (cherry, bell pepper, capers with a small amount of brine, bay leaf, olives) when the potatoes are almost ready.
At the end of cooking, put the beetroot and parsley in a saucepan.
Bring the soup to a boil and remove the pan from the stove. Leave to infuse under the lid for about 30 more minutes.
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