BLACK MARKET ANIDEMIC

INGREDIENT

2 stalks celery, chopped
5 cloves garlic, chopped
2 cups chopped cabbage
2 teaspoons red pepper
1 teaspoon garlic
1 teaspoon onion
1 teaspoon dried theme 1 dry
1 teaspoon 1 red pepper, which is not allowed as a spice
6 cups chicken stock 1.5-1.7L
1-2 bay leaves
Salt and pepper to taste
1-2 tablespoons apple cider vinegar optional
To prepare. Finely chopped parsley, red pepper
PEARL
Finely chop the dried black peas and remove all dirt. Stir, then add to a large bowl and cover with 5 cups cold water. Let it sit for 2-3 hours. (You can also cook it on high heat for 1 minute, cover it and let it sit for about 1 hour).
Heat a large skillet or frying pan over medium heat. Add the bacon and cook for 5 minutes until crispy. Add the ham hock, onion, pepper and celery. Cook for 5 minutes or until vegetables are tender.
Add the garlic and cook, stirring, for 1 minute until the smell of the garlic disappears. Add the cabbage and mix. Boil for 2-3 minutes.
Add herbs and set aside. Then add chicken broth, bay leaves, salt and pepper according to your taste.
Drain the black peas and add them to the pan.
Bring to a boil and reduce heat to low. Close the lid and cook, stirring occasionally, for at least 30 minutes until the beans are cooked to your desired consistency. Cook as needed for a large cream of ham and black peas.
Remove the ham piece and leaves. Remove the meat from the bones and add it to the soup. Remove all fat from the top.
Stir in apple cider vinegar and season with salt and pepper.
Serve in bowls and garnish with chopped parsley and red pepper.
TIP
Working with whole wheat bread for sweet drinks