Grønkålssuppe

Description
Curly kale (also known as borecole) is good for you, full of vitamins. This soup has a long tradition in Denmark where it was an important element in keeping the farmhands fit for their hard work during the cold winter.

Ingredients

 * 1 curly kale
 * 1½ kg pork meat
 * 2½ l water
 * 6 – 8 potatoes
 * 6 – 8 carrots
 * 1½ cups celery root, peeled and chopped
 * 3 leek
 * salt
 * 12 whole peppercorns

Accompaniment

 * mustard
 * rye bread

Directions

 * 1) Put the meat in a large pot and cover with the water and bring to the boil slowly.
 * 2) Scum the soup well to remove all impurities from the surface.
 * 3) Peel the potatoes, carrots and celery root.
 * 4) Clean and slice the leek.
 * 5) Add the vegetables to the soup, season with salt and the whole peppercorn and leave to simmer for 30 minutes.
 * 6) Remove the vegetables and cut into small dice and store for later.
 * 7) Let the soup simmer for a further 1½ hour.
 * 8) Clean the kale thoroughly and let the water run off.
 * 9) Chop finely.
 * 10) Remove the meat from the soup and add the kale and the diced vegetables and bring to the boil.
 * 11) Leave to boil for 5 minutes.
 * 12) Serve steaming hot with the sliced meat, a good mustard and Danish rye bread.