Russian Red Kale & Chorizo Soup

Red Russian Kale and Chorizo Soup

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8 ounces Spanish chorizo, thinly sliced crosswise

1 tablespoon olive oil

1 large onion, chopped

2 large garlic cloves, minced

1/2 teaspoon red chile flakes

1/2 teaspoon pepper

7 cups reduced-sodium chicken broth

3/4 pound russet potato, peeled and chopped

12 ounces Red Russian or other kale, stems removed and leaves cut into slender ribbons

Kosher salt (optional)


1. Cook chorizo in oil in a pot over medium-high heat, stirring often, until browned, about 5 minutes. Transfer chorizo to a paper towel with a slotted spoon.

2. Add onion to fat in pot and sauté until softened, 3 to 5 minutes. Stir in garlic, chile flakes, and pepper; cook for about 1 minute. Add broth and potato; cover and bring to a boil. Reduce heat and simmer until potato is tender, about 5 minutes.

3. Stir in kale and chorizo; cover and bring to a boil. Reduce heat; simmer until kale is tender, 3 to 5 minutes. Season with salt.

Russian Red Kale & Chorizo Soup