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Cauliflower soup II

Cook time: 0 min.
Servings: 4

Ingredients for Cauliflower soup II

Pork broth
1Deep dish full chopped Kale
12Flæskeben (clavicle pelvic bone small ribs)
2dlRolled barley groats

Instructions for Cauliflower soup II

To prepare the Cauliflower soup II recipe, please follow these instructions:

The legs are salted well in the evening before and rinsed thoroughly for approx. 3 hold water. Cover with water and boil for 1½-2h. When boiling the water, the water and the broth are added. The building must boil for the last 45 minutes.

The legs are raised and covered to keep the heat. The potatoes (peeled and cut into quarters) are added and boils for approx. 15-20 min. - add any salt. Porrer rings are added approx. 10 minutes before the potatoes are finished. Finally add the chopped kale to boil approx. 1-2 minutes.

The soup is served together with the legs and possibly. Rye bread. Ice water and possibly. Snaps to.

Many destroy the green cabbage's fine taste with dominant vegetables such as Carrots (which have a boring sweet taste) or celery. The Portuguese have a related right, "Caldo Verde", which can also be recommended.