Ingredients
- 6 sprigs parsley
- 2 carrots
- 2 potatoes
- 1 head green cabbage
- 1 bay leaf
- 950 ml chicken stock
- 475 ml water
- 20 gr parmesan cheese
- 4 slices bacon
- 2 slices onions
- 1/2 slices rutabaga
* The 6 sprigs of parsley and 1 bay leaf should be tied together with a thread. In a 6 litre saucepan or pot, combine all ingredients except salt, pepper and cheese. Simmer partially covered for 1.5 to 2 hours. Discard the parsley bundle; season to taste. Pour into hot soup plates and garnish with cheese.
