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Curly kale (also known as borecole) is good for you, full of vitamins. This soup has a long tradition in Denmark where it was an important element in keeping the farmhands fit for their hard work during the cold winter.
- 1 curly kale
- 1½ kg pork meat
- 2½ l water
- 6 – 8 potatoes
- 6 – 8 carrots
- 1½ cups celery root, peeled and chopped
- 3 leek
- 12 whole peppercorns
- Put the meat in a large pot and cover with the water and bring to the boil slowly.
- Scum the soup well to remove all impurities from the surface.
- Peel the potatoes, carrots and celery root.
- Clean and slice the leek.
- Add the vegetables to the soup, season with salt and the whole peppercorn and leave to simmer for 30 minutes.
- Remove the vegetables and cut into small dice and store for later.
- Let the soup simmer for a further 1½ hour.
- Clean the kale thoroughly and let the water run off.
- Chop finely.
- Remove the meat from the soup and add the kale and the diced vegetables and bring to the boil.
- Leave to boil for 5 minutes.
- Serve steaming hot with the sliced meat, a good mustard and Danish rye bread.