Red devil stoup
Photo by Tamara West
This could be a stew, this could be a soup. Until we figure it out, let’s call it a stoup.
|2 Tbsp||Sour cream|
|½||Granny Smith apple, grated|
|1 Tbsp||Parsley, chopped|
|1 tsp||Red chilli, chopped|
|1||Lime, zest of|
- To make the yoghurt sauce, mix yoghurt with sour cream, Granny Smith apple, parsley, red chili, lime zest and salt and pepper. Chill.
- Fry bacon and chorizo in a large pot until cooked. Add garlic and onion and soften. Add beetroot and cabbage and fry for 5 minutes.
- Add stock, apple cider, bay leaves, the herbs and ground black pepper. Simmer until the vegetables are tender and stock is reduced. Leave to rest for flavours to develop.
- To serve, remove herbs, add slices of black pudding (or sausage) and reheat to simmering. Season to taste, and serve with yoghurt sauce.
Check out Warren's other stoup recipes