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Vegetable soup with smoked pork belly in cast iron or clay pot (la potee)
6 servings
Put a piece of smoked pork belly, potatoes, carrots, turnips, onions and beans in cast iron or a saucepan with thick walls, pour water so that it covers vegetables and brisket for 5-7 cm, bring to a boil and cook on a low heat 54-2 hours. Salt to taste. Put the green peas 30 minutes before serving, and cabbage 5 minutes before serving. Taste and serve in deep bowls or clay pots, before cutting the pork belly into chunks. Vegetables should be soft, but not boiled. Pork belly should have a pleasant pink color.
Put a piece of smoked pork belly, potatoes, carrots, turnips, onions and beans in cast iron or a saucepan with thick walls, pour water so that it covers vegetables and brisket for 5-7 cm, bring to a boil and cook on a low heat 54-2 hours. Salt to taste. Put the green peas 30 minutes before serving, and cabbage 5 minutes before serving. Taste and serve in deep bowls or clay pots, before cutting the pork belly into chunks. Vegetables should be soft, but not boiled. Pork belly should have a pleasant pink color.
pork belly - 50 g, potatoes - 12 pcs., carrots - 12 pcs., turnips - 6 pcs., onions - 6 pcs., beans - 1 kg, green peas - 1 kg, white cabbage - 0.5 kg
