Perky Polish Chili w/Chips
Boldly Delicious Vegetable Soup with Pork
Now for the true nature of the bounty; leafy crops that seem endless. Today we have lots to choose from. Some of which we can’t pronounce. Like kohlrabi or pechay. Some we haven’t a clue about, but become all the rage like kale. However, cabbage, spinach, and Brussels sprouts are some of the oldest known veggies in Polish cooking.
Here’s a glossary of greens and why we love to consume them in everything including smoothies. Kermit The Frog once said, “Go Green.” But I’m thinking he didn’t mean vegetables.
Our chilly temps in early and late October bring another peek of greens. My garden yields up a variety of chard, kale, spinach, pechay, Brussels and kohlrabi. Which is sweeter than my spring crop. Hearty, yet tender. Also much more beautiful in color. Stalks are crisp and firm. Leaves free of holes, blemishes and of course bugs.
I love my morning smoothies with these nutritious dynamos.
The chard family has a Swiss, rainbow, and green variety. Kale’s array, Russian red, tender and mild. But, there is also the frilly end, Tuscan. Hearty for soups and pesto. Of course, I use them in almost everything from soups, sauces, stews, and chili. Spinach is my go to. I love her best. Buy her fresh at farm markets or go organic in stores.
Pechay is great in smoothies with watermelon; hydration meet your match. Of course those crazy weird kohlrabies taste great as a slaw or cream them into a delicious soup. They are in fact A.K.A German Turnips, but oh so tender and sweet.
Last but not least is Brussels sprouts the new star of the plate. Sweetest after my first frost and the last to go. I like to do them in a range of dishes for they’re; nutrient dense. Also, great in my Simply Sexy Chinese Green Soup. Most of my vegetables from the garden get blanched and frozen to use during winter months. But, not all.
Perky Polish Chili w/Chips
An Earthy Soup That Met It’s Match-Sauerkraut
Shopping List
3 cups pork rib meat
Stock from pork (refrigerate/Remove fat)
Kohlrabi, turnip, Kale,or beet greens
2 medium beets
1 cup Red cabbage & carrots
Garlic 4 cloves
½ large onion or medium2 cups butter beans
1 can tomato basil soup or
can V-8 & fresh basil
Single jalapeño pepper-minced
Large jar Polish sauerkraut w/ caraway seedsPrepare pork ribs in a slow cooker with 1 can beer. Cook until very tender. Now remove meat and refrigerate stock. Then remove fat and use in soup.
In a slow cooker add stock, tomato soup or v-8. Sauté garlic and onion in pan; 5 minutes. Lower heat add half minced pepper. Add to cooker.
If you don’t get enough stock add 2 cups pork or beef broth.
Chop greens and beets; add to cooker. Now add beans and remainder of pepper. Then add sauerkraut. Cook for 8 hours. Add meat then cook 1 hour longer; let cool and rest. Next day slowly heat through.
Meanwhile: heat oil and add quartered tortilla chips until golden brown; about 1 minute or buy a hearty tortilla chip.
I add a variety of greens because I have plenty and nothing goes to waste. This soup was quite earthy, but let it cook slow for better part of a day. Better still to let it rest a day or two. The sauerkraut really broke through that earthy taste. It’s a very healthy soup/chili rich with veggie goodness. I like it with chips. I also use it as a dip.
All in all, this soup is great if you have a garden and grow lots of stem vegetables, like beets or turnips. Because they are very good for you, but kinda hard to find a perfect taste.
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