Estimated Nutrition (whole recipe, rough)
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Potato | 1 medium (173g) baked | 161 |
| Rye Bread | 1 slice (32g) | 83 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Spinach | 1 cup raw (30g) | 7 |
| Celery | 1 stalk (40g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Meat | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 curly kale
- 1½ kg pork meat
- 2½ l water
- 6-8 potatoes
- 6-8 carrots
- cca ½ celery root
- 3 leek
- salt
- 12 whole peppercorn
- accompaniment
- mustard
- rye bread
- =
Directions
Put the meat in a large pot and cover with the water and bring to the boil slowly.
Scum the soup well to remove all impurities from the surface.
Peel the potatoes, carrots and celery root.
Clean and slice the leek.
Add the vegetables to the soup, season with salt and the whole peppercorn and leave to simmer for 30 minutes.
Remove the vegetables and cut into small dice and store for later.
Let the soup simmer for a further 1½ hour.
Clean the kale thoroughly and let the water run off.
Chop finely.
Remove the meat from the soup and add the kale and the diced vegetables and bring to the boil.
Leave to boil for 5 minutes.
Serve steaming hot with the sliced meat, a good mustard and Danish rye bread.