Bréjeaude is a traditional soup typical of the entire Limousin region. Its name comes from the Occitan verb “brejar” which means “to grind”. An autumn or winter dish, it is made with fatback pork, green cabbage, leeks, potatoes and root vegetables. The authentic version is cooked in a large cast-iron pot hung on a hook inside the “cantou” (the traditional fireplace) !
Ingredients
- 250 g fresh fatback pork
- 1 cabbage
- 4 potatoes
- 4 carrots
- 4 leeks
- 6 turnips or other root vegetables
Recipe
Slice the pork in a criss-cross pattern, leaving the rind intact. Peel the vegetables and chop them into pieces. Immerse the fatback pork in 2L of water, boil for one hour, and then remove the meat, reserving the stock. Separate the tender pork from the rind, crumble it, and return it into the stock. Add the vegetables and simmer the soup gently for two hours. You might serve it the old-fashioned way, over slices of rustic bread, and faire chabròl !