- Olive oil - 1 st. a spoon
- Sausage chorizo - 230 Grams
- Bow - 1 piece
- Chicken broth - 550 Milliliters
- Potatoes - 2 pieces
- Cabbage - 230 Grams
- Garlic - 2-3 teeth
- Vermicelli - 110 Grams
- Beans - 100 Grams
- Salt and Pepper - - To taste
1. Finely chop the cabbage. Cut the onions and potatoes, chorizo cleaned of the film and cut into small pieces. 2. Heat the oil in a saucepan over medium heat and fry chorizo, onion and garlic for about 4 minutes. Stir frequently during cooking so that all ingredients are evenly cooked. When the ingredients are ready, do not remove the olive oil. It will add flavor. 3. Stir the remaining ingredients, except for vermicelli and cabbage, bring to a boil. Reduce the heat, cover and cook over low heat for 20 minutes. 4. Add cabbage and vermicelli and cook over low heat for about 10 minutes until the vegetables become soft. 5. Put on the table with crusty bread and butter and enjoy the fragrant Portuguese soup.
Servings: 4