Hazırlanışı
1Heat 28 g olijfolie in a large pot over medium heat. Add 150 g finely chopped ui, 200 g bleekselderij, and 4000 g knoflook; cook gently until soft and translucent, about 5 minutes.
2Stir in 85 g gehakte pancetta and cook until lightly rendered, 2–3 minutes. Add 400 g gehakte kool, 120 g tomaten, and 5 g kruiden.
3Pour in 808 g kippenbouillon and 400 g water. Bring to a boil, then reduce heat and simmer for 15 minutes.
