Careme

Instructions

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1. 1.

   Prepare the vegetables and dill:

   • Thinly shred 10 oz cabbage.
   • Dice 8 oz yellow potatoes into ½-inch pieces.
   • Dice 2 oz carrots.
   • Dice 2 oz yellow onion.
   • Mince 2 garlic cloves.
   • Chop 2 tbsp dill.
2. 2.

   Mix 12 oz ground pork with ¾ tsp fine sea salt and ¼ tsp black pepper. Shape into roughly 14 small meatballs.

3. 3.

   Heat 1 tbsp olive oil in a large pot over medium-high heat. Brown the meatballs for about 5 minutes, turning gently; transfer to a plate. They will finish cooking in the soup.

4. 4.

   Add the diced onion and carrots to the pot and cook for 3 minutes. Stir in the minced garlic and 1 tsp sweet paprika for 30 seconds.

5. 5.

   Add the shredded cabbage, diced potatoes, 1 tsp fine sea salt, and 4 cups water. Return the meatballs and any juices to the pot. Bring to a simmer, cover, and cook for 18–20 minutes, until the potatoes are tender and the meatballs reach 160°F.

6. 6.

   Stir in 2 tsp apple cider vinegar and the chopped dill. Ladle the soup into two bowls, dividing the meatballs and vegetables evenly.

Want more detail? See the temperature guide.