Potée Lorraine — or Lorraine cabbage soup — is to the former duchy of alérions what pot-au-feu is elsewhere, a monument of popular cuisine .

A country dish

As with the pot au feu, the recipes vary according to the times and the valleys but one thing is certain: you will find colorful vegetables , a beautiful broth and this exquisite smoked pork . This is a very delectable form of soup to enjoy with friends or family on Sundays. This robust dish smelling of an old inn with its country air will have a very nice effect on your guests.

Nice slices of toasted bread

You can serve this dish with nice slices of grilled country bread. Don't forget to cleverly place the butter on your table to accompany this stew.

Ingredients

6 persons

• 800 g of smoked pork shoulder
• 1 to 2 andouille sausages from Val d’Ajol
• 500 g of smoked bacon
• 1 large kale or 2 small
• 3 potatoes
• 6 carrots
• 6 yellow turnips
• 1 onion, peeled and studded with a clove
• 1 bouquet garni
• 1 half bunch of parsley leaves
• Salt
• Pepper

Preparation

1. Peel the vegetables. Wash them. Quarter the cabbage and potatoes. Leave the carrots and yellow turnips whole.
2. Put these vegetables and the chopped onion in a saucepan. Add the smoked bacon and the smoked pork shoulder . Cover completely with water. Add pepper, do not add salt, the meats add their salt.
3. Leave to cook for 1h30 , skimming as for a stew. Add the Val d'Ajol andouille sausages 45 minutes before the end of cooking without poking them.
4. When everything is cooked, drain the vegetables in a colander , keeping the cooking stock well, put them in a warm, deep dish and surround them with the smoked bacon , the smoked chuck and the Val d'Ajol andouille sausage. , pieces that you can slice at the end of cooking.
5. Taste the broth, adjust the seasoning . Serve it in deep plates or directly in a soup bowl, without adding cream but a few fresh parsley leaves. Everyone will help themselves by putting broth, vegetables and meat on the plate at the same time.

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