Photograph of the finished Potée Lorraine

France · Canh thịt heo bắp cải Potée Lorraine

Potée Lorraine

3 hr Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pork Pork 600 g
  • Photograph of Sausage Sausage 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 White beans White beans 160 g
  • Photograph of Bay leaf Bay leaf 4 leaves
  • Photograph of Thyme Thyme 8 g
  • Photograph of Black pepper Black pepper 8 g

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.

Start cooking