Ingredients (6-8 servings):
- about 2 kg pork leg with bone and skin
- 1 big cabbage (about 1 1/2 – 2 kg)
- 200 g smoked meat or bacon
- 1 kg tomatoes (from farmers market for better aroma)
- 1 cup wine
- 1 bunch thyme leaves
- 1 bunch dill leaves
- 4 bay leaves
- salt and pepper to taste
- Wash the pork, then remove the skins and bones.
- Cut the lean meat into 2 cm cubes.
- Place the smoked meat, bones or skins into a big soup pot and cook them for 1/2 hour.
- Add the meat cubes to the pot, replenish it with some water and cook for about an hour, until the meat is half done.
- Slice the cabbage then dice the slices roughly.
- Add the cabbage, thyme and dill to the boiling pot and cook for another half an hour.
- Peel the tomatoes (best if they are blanched before for 10-20 seconds) and cut them into quarters.
- Add the tomatoes, wine and bay leaves. Season with salt and pepper. Cook for another half an hour, until the tomatoes are pretty much dissolved, and the meat and cabbage tender but not overcooked.
- Serve while still hot, then refrigerate the remaining soup and you can eat it for a few days as it tends to gather more aromas from its components.