Ingredients
1 head of cabbage, 1 onion, 6 slices of bacon, 1 carrot, 1 stalk of celery with leaves, and 3 cups of water or broth.
Seasonings
1 clove garlic, 1 bay leaf, and herbs to taste.
Instructions
1. Tie celery, bay leaf, and herbs into a bundle or place in a cheesecloth bag to make a bouquet garni; peel the carrot and slice into rounds; separate cabbage leaves, wash, and blanch in boiling water until soft, then remove; peel the onion and slice into strips.
2. Add the spices, carrot, cabbage, and onion to 3 cups of water, bring to a boil over high heat, then reduce to medium heat and cook until the vegetables are tender. Add the cured meat, bring back to a boil, and serve. This soup has a clear, jade-green broth with a light, enticing aroma.