I’m going to give this thread all the respect it deserves.
Vindaloo Soup
Ingredients:
* 1 pound dry yellow split peas
* 2-3 quarts water
* 2 tablespoons Vindaloo seasoning
* 2 tablespoons water (aside from the above 2-3 quarts)
* 2 bay leaves
* 1 small pinch saffron (optional)
* 2 medium onions, minced
* 1 tablespoon vegetable oil
* 1/4 cup rice vinegar
* 5 medium to large potatoes
* 1 pound smoked sausage (Polska kielbasa is best)
* 1-2 teaspoons sugar
* 2-3 teaspoons salt
* 1 teaspoon black pepper
You can make your own Vindaloo spice, or buy commercial. The best method is to use something like Penzey’s Vindaloo spice, as it is not very hot at all, and you can heat it up to whatever taste you are aiming for.
Instructions: Wash the peas. Place in a soup pot, cover with the 2-3 quarts of water, and simmer. Add the bay leaves and saffron. Mix the Vindaloo seasoning with the 2 tablespoons of water, and let stand. Mince the onions.
Heat the oil in a large skillet on medium-high heat. When hot, add onions, cooking and stirring until they start to brown. Add the Vindaloo paste to the pan and cook for another minute. Then, add the entire onion/Vindaloo mix to the pot of peas. Pour the rice vinegar into the skillet, to soak up the remaining flavour, and add this to the pot.
Simmer the pot for one hour, stirring regularly to keep the peas from sticking.
Peel and cut the potatoes into bite-sized chunks, and chop the sausage into small bite-sized pieces as well. After the hour of simmering has passed, add the potatoes and sausage to the pot, along with the sugar and salt.
Cook one more hour, or until the peas dissolve to form a thick soup. Add pepper, stir, and serve.