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Grønkålssuppe

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Description Edit

Grønkålssuppe

Grønkålssuppe

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.

Ingredients Edit

Accompaniment Edit

Directions Edit

  1. Put the meat in a large pot and cover with the water and bring to the boil slowly.
  2. Scum the soup well to remove all impurities from the surface.
  3. Peel the potatoes, carrots and celery root.
  4. Clean and slice the leek.
  5. Add the vegetables to the soup, season with salt and the whole peppercorn and leave to simmer for 30 minutes.
  6. Remove the vegetables and cut into small dice and store for later.
  7. Let the soup simmer for a further 1½ hour.
  8. Clean the kale thoroughly and let the water run off.
  9. Chop finely.
  10. Remove the meat from the soup and add the kale and the diced vegetables and bring to the boil.
  11. Leave to boil for 5 minutes.
  12. Serve steaming hot with the sliced meat, a good mustard and Danish rye bread.

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