Potée Bourguignonne

Ingredients

• 750 g salted pork
• 300 g fresh pork knuckle
• 2.25 L water
• 4 carrots
• 1 turnip
• 2 small leeks
• 300 g head cabbage
• 2 medium potatoes

Instructions

1. Place a small country pot (petite marmite de campagne) on the heat with the salted pork, fresh pork knuckle, and water. Add the carrots, turnip, leeks, and head cabbage, all prepared as noted. Cook very gently for at least 3 hours.
2. At the midpoint of cooking, add the potatoes cut into small pieces and continue cooking until everything is tender.
3. To serve, soak slices of dark bread (pain bis) cut on the bias with some of the cooking broth and vegetables, and ladle the soup over.