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Kritharaki sausage pot

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Ingredients for 2 servings:

  • 250 g Kritharaki (rice-shaped noodles)
  • 250 g meat sausage
  • 150 g mushrooms, brown
  • 1 small can of kidney beans
  • 1 tbsp tomato paste
  • 1 liter vegetable broth
  • salt and pepper
  • Paprika powder, sweet
  • Turmeric powder
  • ½ cup sour cream
  • ½ bunch parsley, chopped
  • Oil for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Slice the sausage and then quarter them. Clean and slice the mushrooms. Rinse the kidney beans and drain. Pour oil into a pot and brown the sausage. Add the tomato paste and fry. Stir in the kritharaki and gradually add the vegetable stock, stirring regularly. Season with salt, pepper, paprika, and turmeric. Simmer for 13 minutes. If there isn’t enough liquid, add more water. Then stir in the mushrooms and kidney beans. Simmer for another 5 minutes, then add the sour cream and parsley and mix everything together.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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