Cómo hacer la sopa de alubias rojas de Cantabria, verduras y berza frita de Jesús Sánchez ⭐️⭐️⭐️

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water with bouillon cubes

Bouillon cubes are a cost-effective way to add flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

Soak the alubias rojas de Cantabria in water overnight.

In a pot, add 1.5 liters of water, the soaked alubias rojas, diced onion, minced garlic, guindilla, pimentón dulce, olive oil, salt, and black pepper. Bring to a boil and simmer until the beans are tender.

For the puré de calabaza, peel and cube the calabaza potimarron, then boil it in water until soft. Drain and blend with milk, butter, salt, and black pepper until smooth.

For the apio nabo, peel and cube it, then boil in water with salt until tender.

For the hojas de berza fritas, boil the leaves in water until softened, then fry them in sunflower oil until crispy.

To serve, place the sopa de alubias rojas in a bowl, add a scoop of puré de calabaza, some diced apio nabo, and top with crispy berza leaves.

Cooking Techniques

Spice Level:

Dietary