Kale soup with mettenden

Name: Kale soup with mettenden
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 500 g cleaned kale; 7-10 Tbsp salt and pepper; 3 TSP Vegetable broth (instant); 1 Bay leaf; 2 Cloves; 6 Allspice seeds; 600 g Kasseler cutlet; 250 g Carrots; 400 g Potatoes; 4 Mettenden (à approx. 80 g)

AUTHOR
Isreal Robertson

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

500 g cleaned kale
7-10 Tbsp salt and pepper
3 TSP Vegetable broth (instant)
1 Bay leaf
2 Cloves
6 Allspice seeds
600 g Kasseler cutlet
250 g Carrots
400 g Potatoes
4 Mettenden (à approx. 80 g)

Directions

1
Sort the kale, pluck it from the thick leaf veins and wash thoroughly. Blanch in boiling salted water for about 3 minutes. Drain, press out lightly and chop coarsely. Bring 1 1/4 l water with stock and spices to the boil.
2
Rinse the cured pork loin cold, dab dry and add to the stock with the cabbage. Bring to the boil and simmer for about 1 hour.
3
Peel, wash and chop the carrots and potatoes. After 30 minutes of cooking time, add the mead, carrots and potatoes and simmer.
4
Take out the cured pork and mettenden. Cut the ends of the mead into slices, remove the pork from the bone and dice. Put both back into the soup. Season with salt and pepper and arrange on soup plates.
5
It goes well with hot mustard.