Potée Lorraine

Method

1. 1 Soak the salted pork in cold water for 30 minutes, then blanch it for 5 minutes and discard the water to prevent the soup from being too salty.
2. 2 Cook the meat with 1.2 liters of water, bay leaves, and thyme for 1 hour and 30 minutes, skimming off the foam during the first 15 minutes.
3. 3 Add the soaked white beans, carrots, and leeks and cook for 30 minutes.
4. 4 Add the cabbage and potatoes, and cook for 25 minutes; add the cabbage last so it doesn't become mushy.
5. 5 Grill the sausages separately for 8 minutes, then slice them and arrange them in a bowl, sprinkle with pepper, and ladle the soup over them.

With an appliance

• Pressure cooker 1 hr 40 min

  Replace step 2: cook the meat in a pressure cooker for 40 minutes at high pressure with 900 ml of water, then release the pressure naturally, and then cook the vegetables with the lid open as usual.