Cabbage Salt Pork Soup
From: Lucie, Saint-Etienne, Quebec, Canada
Servings: 6
IngredientsPreparation
  • 28 ounces [794 g] lean semi-salt pork
  • 8 cups [2 L] water
  • 3 carrots
  • 1 onion
  • 1 clove
  • 1 kale heart
  • 2 potatoes
  • Salt
  • Freshly ground black pepper
  • Day-old country-bread
  • Transfer salt pork into a casserole; pour in water.
  • Bring to a boil; leave to simmer for 1 hour 30 minutes and reserve, in cooking water.
  • Peel and slice carrots lengthwise; set aside.
  • Peel onion; prick onion with clove and set aside.
  • Mince then blanch kale heart for 10 minutes; drain and reserve.
  • When salt pork has boiled for 1 hour 30 minutes, add reserved carrot slices and pricked onion.
  • Fifteen [15] minutes later, add reserved blanched drained kale heart.
  • Peel and dice potatoes; add to mixture and cook 30 minutes more.
  • Salt and pepper, to taste.
  • Drain and slice salt pork; set aside.
  • Really thinly slice 6 slices of bread; arrange into small individual bowls.
  • Pour broth, with vegetables, over bread slices.
  • Top with reserved salt pork slices.
  • Serve.