Seinfeld, what hath thou wrought?

Bigot Broth!

Soulidarieta Soupe!

We are all pig eaters!

Potée bourguignonne (Pork Soup)

Serves 4

½ lb. salt pork, chopped fine
2 pig’s knuckles (pork hock, or what-have-you)
6 sausages (good frankfurters, knockwurst, or similar)
2 leeks (white only) thoroughly cleaned and chopped
1 large onion, peeled and chopped
2 carrots, peeled and sliced into ¼ inch rounds
1 medium cabbage, cleaned and chopped
2 medium turnips, peeled and cut into ½ inch cubes
2 large potatoes, peeled and cut into ½ inch cubes
Bouquet garni (thyme, bay, parsley bound together with string)
Salt and pepper
Water

1. In a large soup pot render the salt pork out a little over low to medium heat. Do not brown!
   
2. Add the onion, leeks, carrot, sausages, and pig’s knuckle and saute for three minutes.
   
3. Add the remaining ingredients except for the turnips and potatoes, cover with 3 quarts of water, and bring to the simmer.
   
4. Add salt and freshly ground pepper.
   
5. Reduce the heat, cover partially, and allow to simmer for 1 hour 40 minutes.
   
6. Add the potatoes and turnips and simmer for an additional half hour.
   
7. Remove the bouquet garni and the pig’s knuckles (unless you’ve got a pig’s knuckles sort of group), adjust the seasoning, and serve.
   

You’ll probably want to delay peeling and cutting the potatoes until you’re ready to cook them to prevent them from discoloring.

I recommend some good hearty dark bread with this soup. Traditionally, this is eaten with mustard (for the sausages) and cornichons.