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Kale Soup

Portion: 4 Serves Preparation: 15 min Cooking: 45 min
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Hello Dear Friends,

Due to the sudden changes in the weather and the fact that almost everyone around me is sick, I prepared a soup like healing. Kale Soup The first time I tasted it in Giresun Kulakkaya Plateau, I couldn't forget its hearty and hearty taste in the cold. (You can find the video from this article. :)

Afterwards, I started to eat at a Black Sea Restaurant that we started to visit frequently in Istanbul. Actually, I was going to make the soup last week, but there was no cracked corn in the house. Since I wanted to give it justice when I cooked it, I waited for this week's market and bought it from the counter selling pulses. I think you can probably find it in shops selling local products or in big herbalists. If you can't find it, you don't have to add it, you can add some canned corn if you want corn.

kale dinner

One of the symbols of the Black Sea benefits of kale It also plays an active role in the immune system and the body's defense in the treatment of colds, so if you are sick or think you are about to get sick, you can try it.

In addition, potassium in kale is very beneficial for cardiovascular health. While it has a protective effect against high blood pressure, it prevents premature aging by protecting skin health with its antioxidant properties.

The cooking time of the kale can vary. Be sure to have extra boiling water with you while cooking, as it reduces water while boiling.


Ingredients for Kale Soup Recipe

  • Half a bunch of kale
  • Half a glass of cracked corn
  • 1 cup boiled kidney beans
  • 2 tablespoon of rice
  • 1 medium onion
  • 1 cloves of garlic
  • 3-4 tablespoons of olive oil
  • 1 tablespoon of pepper paste
  • 4 cups of broth
  • 6 water glass of water
  • 1 tablespoon of cornmeal + a glass of hot water
  • salt
  • black pepper
  • Red pepper

How to Make Kale Soup Recipe?

  1. Wash the kale and chop finely.
  2. Take a large saucepan, add hot water and boil for 10 minutes.
  3. Add boiling water on top of the corn chips and boil them for 10 minutes in a small saucepan. Leave it in hot water after removing it from the stove to soften it.
  4. While the cabbages are boiling, chop the onion and garlic for cooking.
  5. Take the boiled cabbage in a strainer and leave it to drain.
  6. Put the olive oil in the pot, add the onion and garlic on top, add a little salt and fry it until it turns pink.
  7. Add the pepper paste and continue frying.
  8. Add the black cabbage to the pot, add the kidney beans, rice and strained corn chips and mix.
  9. Add the broth and water. Cook until the kale is soft.
  10. Add 1 tablespoon of corn flour mixed with half a glass of hot water, salt, black pepper and red pepper to the cooked soup and mix.
  11. Boil for another 5 minutes over medium heat and serve hot.
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