This recipe makes a big pot of delicious soup! One of my favorite winter soups, with a fabulous sour sweet taste with a good kick of cumin, and appealing deep red color. It’s not tricky to make but does require a good bit of cutting up veggies. I serve leftovers for a couple of days and freeze the rest.
Traditionally, it calls for curly Savoy cabbage. I couldn’t find any once so I tried curly dinosaur kale with a handful or two of green cabbage. It was delicious
Clean and trim the vegetables. Chop them up.
Cut up the salt pork and brown it a few minutes in a large soup pot. You may need to add a little oil if the pork doesn’t really render much. Add the cut up vegetables, the tomato paste, and stir it all up for a couple of minutes med-high heat. Cover and let cook gently…