Winter Stew

For the winter stew, first rinse the selkkaree. Bring two liters of water to a boil and add the selchkaree. Cover and cook at medium temperature for about 1 1/2 hours.

In the meantime, wash, peel and finely slice the carrots. Wash and halve or cut green beans into thirds. Wash peppers, remove seeds and cut into thin strips. Place corn and beans in a colander, rinse well and let drain. Clean and rinse the greens and cut them into pieces. Blanch the tomatoes, remove the seeds and dice.

Remove the smoked cabbage from the soup and let it cool down. Add the greens to the soup and cook at low temperature for ten minutes. Remove the selkkaree from the bone and cut it into pieces. Add selkkaree, carrots, beans, corn, green beans, peppers with the liquid to the clear soup and bring to a boil. Simmer briefly until the vegetables are firm to the bite. Add the tomatoes. Season with salt, pepper, paradeis pulp and soup powder.

Serve the winter stew hot. Serve with baguette or white bread.

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