Recipe: Tasty Rancho A Portuguesa Soup

Recipe: Tasty Rancho A Portuguesa Soup Delicious, fresh and tasty.

Rancho A Portuguesa Soup. Rancho A Portuguesa Soup The amount of ingredients can be changed its more of what you prefer better of. So feel free to add more pumpkin and less chick peas if you would rather have pumpkin. From North to South, soup is a staple of our cuisine, and it does not matter whether it's hot or cold outside.

There are several ways to make, the best known being disclosed to and coming from Viseu.

A Portuguese favorite: Rancho recipe For today's recipe, we've got "Rancho", a soup from the Minho region that could be a meal in its own right.

The most traditional of Portuguese soups is as simple as it gets: onions, potatoes and kale, cooked with garlic and olive oil.

You can cook Rancho A Portuguesa Soup using 15 ingredients and 11 steps. Here is how you achieve that.

Ingredients of Rancho A Portuguesa Soup

1. It’s 600 grams of pork meat (any cut will do, add pieces with fat like belly slices).

2. It’s 200 grams of chicken pieces.

3. Prepare 200 grams of chorizo (whole).

4. You need 150 grams of black pudding (optional).

5. You need 400 grams of chick peas, pre-cooked in pressure cooker or 2 tins.

6. You need 200 grams of pasta (any pasta).

7. It’s 200 grams of green beans (ends trimmed and left whole).

8. Prepare 2 large of potatoes (diced thickly).

9. It’s 1 large of carrot (sliced).

10. You need 1 of onion (whole).

11. You need 1 medium of green pumpkin (cut into chunks).

12. Prepare of rock salt for the meat.

13. It’s 3 tbsp of olive oil.

14. It’s 1 handful of fresh mint.

15. Prepare 2 liter of water, may need more to add during cooking..

Nothing says winter comfort food like a good serving of caldo verde in a traditional clay pot.

This soup would normally be served with a slice of "linguica" (typical smoked pork sausage) and cornbread.

This soup is a Portuguese favorite of mine.

It is a creamy soup with the wonderful use of kale, giving it the green soup look.

Rancho A Portuguesa Soup step by step

1. Salt the meat at least 4 hours before cooking. Place in the fridge..

2. If cooking the chick peas, save the water so as to use when cooking your meat..

3. Place onion and all the meats including chorizo and black pudding in water in a pressure cooker..

4. Seal the cooker and cook for 40-45 minutes..

5. When your able to open the cooker, transfer all the water to a large saucepan and bring to the heat on medium, leave the meat in the pressure cooker to keep warm..

6. Add all the prepared vegetables, chick peas (minus the mint) and olive oil to the meat water and bring to the boil on a medium heat then reduce and simmer on low for up to 50 minutes or until the vegatables are cooked to your desire..

7. During this time stir occasionally and add more water if it starts to evaporate from the saucepan..

8. Add pasta 15 minutes after the vegetables and cook for the rest of the 50 minutes..

9. Add the mint 10 minutes before stove is turned off..

10. Check seasoning, let it rest for 10 minutes..

11. In the meantime prepare your meat by cutting it into smaller pieces. Serve alongside the soup and some rustic bread..

Enjoy it with a thick slice from your favorite loaf of bread!

This mixed rice recipe from the Algarve region of Portugal is, like many rice dishes across the world, a quick way to use up whatever ingredients you have to hand.

The crispy chicken skin shards on top add a luxurious touch, and be sure to source Portugal's beloved Carolino rice to make this dish an unforgettable way to clear out the fridge.

This riff on the traditional Portuguese soup, Caldo verde, replaces the more common kale with savoy cabbage and spices things up with chile flakes.

Get the recipe for Spicy Cabbage and Chorizo.