Recipe Cabbage soup with bacon
IngredientsNumber of persons: 6 servings
- In a large pan, bring 3 litres of water to the boil. Score the bacon in a criss-cross pattern (don't cut all the way through). Gently simmer the bacon for one hour.
- Meanwhile, prepare the vegetables. For the cabbage, remove and discard the hard outer leaves and cut into large chunks. Peel, wash and chop the carrots, turnips, leeks and potatoes. Top and tail the French beans and remove the strings.
- After one hour, remove the bacon from the water (the water will have white scum from the fat) and crush and shred it with the coarse salt. Put the bacon back in the pan and add the carrots, turnips and leeks. Season with black pepper and gently simmer for 30 minutes.
- Add the potatoes and French beans and cook for a further 20 minutes.
- Fill the jars up to 2 cm from the brim. Make sure the ingredients are equally distributed among the jars. Seal tightly and proceed to the heat treatment, 1h30 at 100°C.
History has it that…. This recipe, known as 'Bréjaude', comes from the Haute-Vienne region. It owes its name to the bacon that you “brèje” (i.e. crush) with coarse salt halfway through cooking time so all the meat dissolves into shreds except for the rind or “bréjou”, the choice piece traditionally reserved for the master of the house. This soup is also said to be the inspiration for the “chabrot” tradition, where you rinse your plate with a good dash of red wine!