|Bacon||1⁄2 Pound (In 1 Piece)|
|Cold water||6 Cup (96 tbs)|
|Peppercorns||12 , crushed|
|Carrots||3 Large, peeled and sliced|
|Leeks||2 Small, sliced|
|Celery stalks||3 , sliced|
|Turnips||3 , cubed|
|Cabbage||14 Small, shredded|
|Salt||To Taste (If Necessary)|
Soak the bacon in cold water for 3 hours, changing the water frequently. (This will reduce the saltiness of the bacon.) Place the 6 cups cold water in a heavy pan and add the bacon, peppercorns, bay leaves and thyme.
Bring to a boil, skim and lower the heat.
Cover the pan and cook over the lowest possible heat for 30 minutes.
Add the vegetables.
Taste the broth and add salt, if necessary.
This will depend on the saltiness of your bacon.
Continue to simmer the soup, covered, for 1 hour.
Remove the bacon from the pan.
Discard the fat, cut the meat into small pieces and return to the soup.
Refrigerate the soup and lift off the fat when it has risen to the top.