Cookbook:Kawlata (Maltese Vegetable and Pork Soup)

Meats
Choose 1 or 2 of the following items:


 * 4 fresh whole Maltese sausages
 * 4 shoulder-cut pork chops (ideally left attached in one piece and separated only after cooking)
 * 1 piece (300 g) fresh pork belly, salt-cured gammon, or smoked bacon

Other ingredients

 * 1 ham hock or a pig's trotter (not boned)
 * Oil for frying the onion
 * 2 large onions, chopped
 * 1 whole medium cabbage, cut into medium chunks
 * 2 large potatoes, cut into medium chunks
 * 1–2 kohlrabi, cut into medium chunks
 * 1 large slice of red-fleshed pumpkin (qargħa hamra; optional), cut into medium chunks
 * 1 large slice of yellow-fleshed pumpkin (qargħa Torka; optional), cut into medium chunks
 * ½ ea. medium cauliflower (optional), cut into medium chunks
 * 3–4 carrots (optional), cut into medium chunks
 * Chopped green celery leaves (Maltese krafes)
 * Salt
 * Pepper
 * 1–2 tbsp tomato paste, diluted with a little water
 * A few sprigs of flat-leaf parsley, chopped

Procedure

 * 1) Bring a pot of water to a rolling boil, and scald the hock or trotter in it for 10 minutes.
 * 2) Remove the hock or trotter, discard the water, refill with fresh water and bring to the boil again.
 * 3) Place the hock or trotter in the boiling water with the other meats you are using, turn heat down, and cook a few minutes, skimming scum from the surface.
 * 4) When there is no more scum forming, remove the meats from the water. Reserve both the cooking water and all the meats.
 * 5) In a pot over medium heat, soften and wilt the onion in the olive oil without letting it brown.
 * 6) Add the cabbage, potatoes, kohlrabi, pumpkin, cauliflower, carrots, and celery leaves. Season with salt and pepper, cover, and sweat together on low heat for 5–6 minutes
 * 7) Add the tomato paste and reserved meats.
 * 8) Add some of the water in which you boiled the meats (the quantity depends on whether you want a one-dish stew or a two course meal, see below). Simmer over moderately low heat until the meats are tender.
 * 9) Five minutes from the end of cooking time, taste and adjust for seasoning, then add the chopped flat leaf parsley.

Notes, tips, and variations

 * If using salt-cured gammon, soak in cold water over night to remove the saltiness.
 * Maltese sausages are made of ground lean and fat pork with garlic, parsley, salt, black peppercorns, and coriander seeds.
 * It is not traditional to cook pasta in the soup, neither is it customary to grate cheese on top.
 * If serving as a one course meal, you are aiming for a chunky stew, so you don't want to add too much liquid. Serve with crusty bread.
 * If serving as a two course meal, you will want enough liquid to serve a soupy first course. The meats you remove, slice if necessary and keep warm to serve alone or maybe with a little light tomato sauce. You can cook a small amount of rice in the vegetable soup if you wish, though it is hardly necessary.