John Myers
Fiery Paprika Bean Soup with Salsiccia Sausage
The perfect fiery paprika bean soup with salsiccia sausage recipe with a picture and simple step-by-step instructions.
- 350 g Salsiccia sausage with fennel
- 1 tablespoon Paprika pulp
- 400 g Chunky tomatoes canned
- 400 g Canned kidney beans
- 1 pole Celery
- 1 Jalapeño
- 3 Garlic cloves chopped
- 1 Shallot
- 2 Baby peppers
- 250 Milliliters Vegetable broth
- 1 teaspoon Cane sugar
- 50 Milliliters Red wine
- 1 teaspoon Italian herbs
- 2 Knife tips Ground cinnamon blossoms
- Salt and pepper
- Cream / sour cream 30% fat
- Chilli threads
- Press the sausage out of the skin. Chop the garlic and cut the onion into small cubes. Peel the celery stalk and cut into bite-sized pieces. Cut the peppers into rings. Chop the jalapenos.
- Sear the sausage in a coated saucepan and set aside. Reduce the heat and sauté the onion and celery for about 5 minutes and set aside.
- Increase the heat a little and caramelize the paprika pulp with the sugar. Remove the pot from the stove, let it cool down a bit and deglaze the paprika pulp with red wine. Put the pot back on the stove and let the red wine reduce a little.
- Put the sausage, the onion, the celery with the tomatoes and the vegetable stock in the saucepan. Add the garlic and jalapenos. Simmer for 35 minutes over a mild heat. Add the peppers and herbs and simmer for another 15 minutes.
- Add the beans and cinnamon blossoms to the soup and let them steep for about 10 minutes, do not boil any more. Season to taste with salt and pepper and a little Pul Biber.
- Put the soup in a plate with half a tablespoon of sour cream, some chilli threads and a little olive oil.
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