Soup Soup Broth - Entry Plate

Soup Soup Broth - Entry Plate

Ingredients:
300 grs. Muscle or lean meat or
2 tablespoons beef broth

Other Ingredients:

500 grs. Of boiled potatoes half squeezed and the other half in thin slices or cubes
2 cooked steaks cut into slices without skins
50 grs. Of fried bacon in cubes
1 bunch of cabbage ripped about 10 medium leaves
1 large onion finely chopped
2 to 3 liters of cold water.

Way of preparing:
Cook the muscle in pieces, use only the broth or use broth.
Use the cooked meat in another occasion tempered like salad with onion, garlic, extra virgin olive oil, salt
Put the potatoes in the shell to cook, then peel half pass through the juicer and the other half cut into slices or cubes
Put the paio to cook covered with water, after cooked remove the skin throw the water off, cut into thin slices.
Fry the bacon add the onion and add to the broth the fat and the fried bacon
Put the homemade stock on the fire, when it boils, add half of the potatoes cooked and squeezed, and the other half in pieces, the onion, the cut bread in slices, leave in the fire in fifteen minutes.
Add the chopped cabbage or finely chopped, bring to a boil, leave on the fire until the cabbage softens for 5 minutes.
Do not let the cabbage overcook hardening.
Serve very hot in clay crockery, with a side dish shallow dishwasher.
Put on the green broth spread fried bacon and crotons (toasted cubes).


Note:

Green broth is strong winter soup from Portugal.
Tips:
** My Father was Portuguese, he added chorizo ​​(beef blood sausage) and grated Parmesan cheese, in addition to the ingredients above.
Sometimes when he had no black pudding he would put in the half cup dry red wine.
For those who are doing regime suspend the bacon and the paio.
Put a spoonful of extra virgin olive oil