How much to cook callal soup?

Cook callal soup for 1 hour.

How to make callalou soup

Products
Callalu leaves - 500 grams
Bulb onion (large) - 1 head
Green onions - 10 grams
Garlic - 2 cloves
Chili pepper - quarter
Turmeric - 1 tablespoon
Thyme - 1 sprig
Okra - 250 grams
Chicken broth - 1 liter
Coconut milk - 1 liter
Crab meat - half a kilo
Salt - 1 teaspoon
Saffron - 1 pinch
Ground black pepper - 1 pinch
Lemon - 1 piece
Vegetable oil - 6 tablespoons

How to make Callalu soup
1. Wash the callala leaves with cold running water.
2. Dry the callala with a paper towel.
3. Remove the hard shell from the stems.
4. Cut the leaves together with the stems.
5. Peel the onions and chop finely.
6. Peel the garlic cloves and chop finely.
7. Wash the okra and cut thinly.
8. Heat vegetable oil in a saucepan.
9. Add the onion and garlic to the oil, add turmeric, chili and thyme.
10. Fry for 5 minutes over medium heat, stirring constantly.
11. Add okra and callala, stir and cook over low heat for 5 minutes, until leaves start to boil.
12. Pour in chicken broth, bring to a boil and reduce heat.
13. Add crab meat and saffron to the soup, cook with the lid closed for 20 minutes.
14. Remove chili, add coconut milk, stir.
15. Add salt and black pepper to the soup, boil for another 5 minutes.

Fusofacts

- The soup is named after the vegetable callalu. Both the leaves and the stems of this plant are used for food.

- In Russia, where callal is practically not sold, callal can be replaced with fresh or frozen spinach, and canned crab meat can be used.

- To taste, callalou soup can be pureed with a blender before serving.

- Callalu is a very moderate calorie soup, it is recommended to serve it with the freshest white bread.

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Last update Author / Editor - Lydia Ivanova

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How much to cook › Soups › Callaloo