Lorraine soup pot

Ingredients for 4 servings:

• 6 slice(s) pork (pork belly), thin
• 1 onion(s)
• 4 tomatoes, peeled
• 1 celeriac
• 2 stalk(s) leeks
• 2 large carrots
• 1 bulb(s) of fennel
• 300 g Brussels sprouts
• 1 liter stock from stock cubes
• 2 tsp salt
• 1 tsp pepper
• 1 tbsp parsley, chopped

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

Remove the rind from the pork, cut into strips, and sear on all sides in a pan. Trim the vegetables, slice the tomatoes, onion, and leek, slice the carrots, fennel, and celery, and halve the cabbage florets. Add everything to the meat and sauté for a few minutes, stirring constantly. Add the stock and season with salt and pepper. Bring to a boil, then reduce the heat and simmer for 25-20 minutes, until tender. Garnish with finely chopped parsley before serving. Mushroom patties are a special delicacy in France. It also tastes good with baguettes or country bread.