Bréjaude limousine

Name: Bréjaude limousine
Total time: 90 min
Yield: Serves 6
Cuisine: Limousin
Ingredients: 1 savoy cabbage; 300 g (11 oz) smoked pork belly; 600 g (1⅓ lb) potatoes; 3 carrots; 2 leeks; 1 onion; 1 bouquet garni; 1 tsp freshly ground pepper

Limousin cabbage and bacon soup

⏱ 90 minServes 6Easy380 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients6 servings

1savoy cabbage
300 g (11 oz)smoked pork belly
600 g (21 oz)potatoes
3carrots
2leeks
1onion
1bouquet garni
1 tspfreshly ground pepper

1 savoy cabbage
300 g (11 oz) smoked pork belly
600 g (21 oz) potatoes
3 carrots
2 leeks
1 onion
1 bouquet garni
1 tsp freshly ground pepper

Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 large stockpot (6 L / 6 qt)

1 paring knife

1 cutting board (40 cm / 16 in)

1 ladle

03 — Method

Cut the smoked pork belly into thick strips and fry them for a few minutes in the bottom of the stockpot over medium heat until they render their fat and brown lightly.
Slice the onion and leeks, cut the carrots into rounds, then soften them with the bacon for 5 minutes until tender.
Remove the thick ribs from the cabbage, cut the leaves into wide strips, add them to the pot and let them wilt for a few minutes, stirring gently.
Add hot water to cover generously, add the bouquet garni and pepper, then bring to a simmer and cook covered for a good 40 minutes.
Peel the potatoes and cut them into large cubes, then add to the soup and cook 25 more minutes until completely tender.
Salt carefully — the bacon already seasons the broth — then serve the bréjaude hot in deep bowls over a slice of stale country bread.