Take the slices of meat and bone them, remove the fat from the meat and I thinned the slices a little more because they seemed too thick. Clean and wash the leeks and the kapia pepper, then chop them finely.

In a larger saucepan heat the sunflower oil in which put the slices of meat and bones to fry. Cover the pan with a lid and let the meat fry for about five minutes, turning them from time to time. Add the finely chopped leeks and kapia peppers over the meat and season everything with sea salt and dried marjoram. Pour over the hot water over the meat, add the vegetable mix for soups and let it simmer under the lid over medium to low heat for about an hour. Add the crème Fraiche and the chopped parsley, after which we let it boil for about five more minutes.

There are many ways to serve this dish, from different types of pasta to rice or mashed potatoes but I chose for this dinner to serve with a delicious polenta.