Photograph of the finished Garbure

France · Canh bắp cải heo muối đậu trắng Garbure

Garbure

2 hr 40 min Hands-on time + 8 hr waiting
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pork Pork 560 g
  • Photograph of White beans White beans 240 g
  • Photograph of Cabbage Cabbage 600 g
  • Photograph of Potato Potato 480 g
  • Photograph of Carrot Carrot 2
  • Photograph of Leek Leek 240 g
  • Photograph of Garlic Garlic 12 cloves
  • Photograph of Bread Bread 240 g
  • Photograph of Thyme Thyme 8 g
  • Photograph of Black pepper Black pepper 8 g

Method

  1. 1 Soak white beans for 8 hours, soak salted pork for 30 minutes, then blanch briefly and discard the first batch of water.
  2. 2 Cook the meat with beans and 1.2 liters of water for 1 hour and 20 minutes, skimming off the foam continuously.
  3. 3 Add carrots, leeks, and potatoes, and cook for 25 minutes; this version uses cured pork and white beans instead of duck confit.
  4. 4 Add the shredded cabbage for the last 20 minutes, then mash a few pieces of potato to thicken the sauce.
  5. 5 Toast the garlic-crusted bread, place it at the bottom of the bowl, then ladle the soup over it and sprinkle with pepper.

With an appliance

  • Pressure cooker 1 hr 40 min

    Replace step 2: cook the meat and beans in a pressure cooker for 35 minutes at high pressure with 900 ml of water, then release the pressure naturally, while the vegetables continue to cook with the lid open.

Start cooking