➤ by Oma Gerhild Fulson
This German kale and sausage soup, Grünkohl und Wurstsuppe, is perfect for when you're wanting down-home goodness. It's the kind Oma made for any meat-and-potato lover!
That means my hubby loves it! Not only is he a meat-and-potato lover (like most Germans), but he absolutely LOVES kale. It's German food that tastes wunderbar!
I'm so glad that hubby loves kale. Because, not only do I love it as well, but it's often called the "king of super healthy foods" and is on that "superfood list".
With its delicious earthiness and its superfood goodness, and more importantly, knowing how to cook this, kale makes this such a satisfying soup.
Eating something that tastes so good, knowing that it's actually very good for one's health, just makes perfect sense. That means, kale is one of those 'makes perfect sense' kind of foods.
For this soup, you can use any type of kale.
If you are using fresh kale, you may want to blanch it very briefly first. Blanching removes some of the bitterness that some people don't like. However, blanching isn't required, so you can just omit it, if you wish.
In order to blanch the kale, hold the bottom of the stalk with one hand and strip the leaves off with the other.
The plunge the leaves into boiling water. Leave them in there for about 30 seconds and remove with a slotted spoon. Drain well. Coarsely chop the leave and use in the soup.
When you add the blanched kale to the soup, you'll need to cook the soup about 20 minutes until the kale is tender.
If you are using frozen kale, you can thaw it first. However, you can also just add the frozen kale to the soup. It will thaw as it is cooking in the soup.
If you are using jarred or canned kale, I would drain it first before using. That's just my personal opinion ... not actually based on fact. But, it's what I do. As well, since this is usually already quite cooked, it doesn't need to cook long in the soup.
Make this soup your own by adding whatever is in your crisper. Cauliflower, broccoli and parsnips would be great as well. Even some wilted lettuce works.
If you're wanting your soup a bit creamier, use a potato masher and mash the soup slightly.
Making soup is not like baking a cake. For a cake the ingredient quantities need to be exact. For a soup, however, exact quantities don't usually matter.
In the case of kale, that's good. Although using frozen kale, usually in one pound bags, or jarred/canned kale, often around 24 fluid ounces, are pretty standard sizes, for a bunch of kale, it's a different thing. Not only are bunches different sizes, but once one removes the stalks and depending upon the variety of kale, differences can be quite substantial.
For this soup, I make it easy. Either use about one pound frozen, one can/jar, or one bunch (usually about one pound). OR, use more or less, depending on how 'kale-y" you want the soup.
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