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, maybe even better than the original.
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 over…