Grønlangkåls soup

Ingredients for Grønlangkåls soup

Instructions for Grønlangkåls soup

To prepare the Grønlangkåls soup recipe, please follow these instructions:

Legs cured well the night before and rinse thoroughly for approx. 3 hold water. Cover with water and boil for 1 ½-2 h. When the water is boiling lightly and porrervisken and broth are added. Barley groats must cook with for the last 45 minutes.

The legs are taken up and cover so they keep the heat. The potatoes (peeled and cut into quarters), add and cook with in ca. 15-20 min.-Add if necessary. salt. Porrerringe add about 10 minutes before the potatoes are done. Finally add the chopped Kale to be boiling approximately 1-2 minutes.

The soup is served along with the legs and possibly. rye bread. Serving ice water and possibly. snaps to.

Tips:
Many destroys green kålens fine taste with dominant vegetables as URf.eks. carrots (which has a dull sweet taste) or celery. The Portuguese have a related right, "Caldo Verde", which also can be recommended.