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Regime Type:

Strict PKD (No Allowances), Without Eggs

Beef Bourguignon and Smoked Sausage Soup

Introduction & Inspiration

A bowl of piping hot soup on a cold winter's day, makes for a hearty meal.

The slow cooked beef bourguignon meat is lovely and tender and marries so well with the tasty smoked sausage and rich broth. Using a slow cooker makes for an effortless way to make a nutrient dense and satisfying soup that will fill you up and keep you satisfied all day.

Recipe Overview

Preparation Time

Less than 30 minutes


Cooking Time

Less Than 30 Minutes


Serving Size

1 x Bowl of Beef Bourguignon and Smoked Sausage Soup


Main Ingredients:

100g Beef Bourguignon - Slow Cooker Leftovers

25g Eskimo Smoked Scout Sausage (or similar) Leftovers

50g Eskimo Mangalica Smoked Fat* (or other animal fat)

100ml Beef Bourguignon Cooking Juices

Salt To Taste

 

Garnish

Fresh Parsley (Optional)

Recipe Instructions

Make the slow cooked beef bourguignon and smoked sausage as per the recipe instructions. (If you're ingredients are all nice and hot from the slow cooker, then proceed to the next step. Otherwise add your beef, sausages and cooking juices to a pan on medium heat to warm up and become hot. Stir from time to time).

 

Meanwhile, on a wooden chopping board, chop the smoked fat into smaller cubes. You can fry these briefly should you wish, or just add them as they are, to the hot soup depending on preferences.

 

Pour the beef bourguignon, sausage pieces and cooking juices into a warm serving bowl and scatter the smoked fat pieces over the top.

 

Season with a little salt, add a sprig of parsley (optional) and your soup's ready.

 

Enjoy!

Tips

*How much smoked fat you add to ensure a good PKD ratio will be dependent on the shrinkage of your meat during the slow cooker cooking process.

 

Check out my Beef Bourguignon and Smoked Sausage - Slow Cooker recipe for instructions on how to make this.

 

Garnish the soup with a sprig of fresh parsley (optional) and serve nice and hot whenever you want a nutrient boost!

 

Ideally, purchase your meat from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives.

 

Any herbs should be of organic quality, and are only recommended for those who have recovered from any kind of health condition.


Any ingredients listed as Optional, may or may not be appropriate if you are following Strict PKD with No Allowances. If you are unsure, refer to the Paleolithic Ketogenic Diet Rules document or consult with ICMNI in Hungary (Home - Nutriintervention).

 

Eskimo Smoked Scout Sausage is a traditional sausage made simply with sea salt and pork, allowing the full flavour of the Hungarian Big White pork to shine through. It's also a perfect food for those with allergies or food sensitivities due to the absence of any spices. You can order this, and other wonderful products, from Eskimo Kitchen in Hungary:  Eskimokitchen.eu

 

The Eskimo Mangalica Smoked fat is made from Mangalica-Duroc pork. It has a very mild smokiness with a bacon flavour, making it great for children. This product is 100% pork fat with sea salt. Salting and smoking are traditional ways of preserving pork fat and deliver a delicate but intense flavour experience. It can be eaten raw or cooked. You can order this, and other wonderful products, from Eskimo Kitchen in Hungary:  Eskimokitchen.eu

 

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