Potée Champenoise

Ingredients for Potée Champenoise

Instructions for Potée Champenoise

To prepare the Potée Champenoise recipe, please follow these instructions:

Order the meat at the butcher 2-3 days in advance. Put the beans soft in plenty of cold water. Put them in the refrigerator 10-12 hours before use. Put the pork chop and stew into a pot of cold water, so it just covers the meat - 1½-2 l of water. Bring water to boil. Remove the foam. Let the meat boil under low heat for approx. 1½ hours. Notice if the cooktop is cooked so that the meat may not be possible. Leg and cartilage. Put the cooktop on a plate. Pour the soapy water from the beans and put them in the soup, where they should boil with approx. 1½ hours. When the beans have boiled for 1 hour, add the cleaned vegetables. The pears / spring bulbs bind together with a meat string. The cabbage is cut in quarters. Vegetables are picked up after approx. ½ hour. The sausages come to the soup and cook until they are just cooked. Place the cookie in the soup so that the meat can get hot again. The pigskin should boil a total of about 3 hours to be tender. Pork chops, stews and sausages are taken up. The soup may be tasted. With some salt. Serve the soup with the white beans in a saucepan or a deep dish. Sprinkle with parsley. The meat and vegetables are cut into suitable pieces and served on a flat plate with the sausage.

tips:
Instead of cabbage sausages, other boilers can be used