Kale soup with potatoes, smoked pork and mead

AUTHOR
Shirley Vincent
DIFFICULTY
easy
RATING
3 2
COOK TIME
80 mins
TOTAL TIME
80 mins

Ingredients

Servings: 4
  • 500 g cleaned kale
  • 7-10 Tbsp Salt
  • 4 TSP Instant vegetable broth
  • 1 Bay leaf
  • 4 Cloves
  • 6 Allspice seeds
  • 600 g Kasselerkotelett (with bone)
  • 400 g Carrots
  • 400 g Potatoes
  • 4 Mettenden (à approx. 80 g)
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper

Directions

  1. 1

    Clean the kale if necessary, wash thoroughly and blanch in boiling salted water for about 3 minutes. Pour the kale into a sieve, squeeze out lightly and chop roughly. Bring 1 1/2 litres of water to the boil. Season with stock, bay leaf, cloves and allspice. Add smoked pork and kale, bring to the boil and simmer for about 1 hour

  2. 2

    Peel, wash and chop the carrots and potatoes. After approx. 30 minutes add the mead and prepared vegetables to the soup and simmer

  3. 3

    Remove the cured pork loin and let it cool slightly. Remove the meat from the bone, dice it and put it back into the soup. Season soup with salt and pepper and serve. Mustard tastes good with it

Nutrition Facts

KCAL
600 kcal
CARBS
22 g
FATS
31 g
PROTEINS
55 g

Categories & Tags

Main DishesWinterSoupsStew