How to cook
Chop the pork meat into bites and braise them on all sides in the heated oil. Add the finely chopped leeks and once they soften, season with savory and black pepper.
Pour in a little warm water, enough to cover the products, and saute until the meat is ready.
Once it is, pour in the cabbage soup and add the vermicelli. Once the vermicelli softens, thicken the soup with 2 tbsp toasted flour that you've diluted in a little water. Season with tarragon and serve. Enjoy!
Source: Reni Docheva.