Kale soup with potatoes, smoked pork and mead

Name: Kale soup with potatoes, smoked pork and mead
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 4
Ingredients: 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

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

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