Buy all ingredients right below the recipe
Ingredients
- 800ml vegetable broth
- 2 teaspoons sweet paprika powder
- 1 teaspoon chili powder or flakes
- 300g pork neck
- 2 tablespoons olive oil
- 1 onion
- 3 cloves garlic
- 2 beetroots
- 4 carrots
- 1/2 head white cabbage
- 1/2 head red cabbage
- Lemon
- 1 tablespoon tomato paste
- 3 bay leaves
- 1 teaspoon black pepper
- 500g pork belly
- 1/2 head savoy cabbage
Garnishing Ingredients (optional)
- Apple cider vinegar
- Sour cream
- Dill
- Parsley
- Cress & sprouts
PREPARATION
- 1Remove the rind from the pork belly and cut it, along with the pork neck, into cubes. Render the cubes in a large pot over medium heat with a little olive oil until they brown. Sear until golden brown on all sides, then deglaze with vegetable broth. Add bay leaves, chili, and pepper, and let simmer for at least 15 minutes over medium heat.
- 2While the meat simmers, peel and grate the carrots and beetroot (Caution! Beetroot stains strongly). Cut the cabbage, savoy cabbage, and onions into fine strips. Sauté the onions, carrots, and cabbage one after another in a large coated pan with a little oil and tomato paste over medium heat, deglazing with a little vinegar until soft and translucent. Then add to the broth (add more broth to the liquid as desired). Also add the grated beetroot and let simmer for at least 45 minutes over low heat.
- 3Season with salt, pepper, lemon zest, and vinegar to taste, and thicken with a light roux depending on desired consistency.
- 4Add the savoy cabbage and garlic and let simmer for another 15 minutes.
- 5Serve the stew in a bowl with sour cream, finely chopped dill, parsley, and bean sprouts, accompanied by fresh white bread and a few drops of lemon juice.
