The bones are put on to boil with 50 g of carrots and 50 g of parsley root in 1, 5 l of salted water and boiled for 2 h.
Cleaned potatoes, boiled vegetables, cabbage, celery and kohlrabi are cut into strips and stewed in fat. The smoked bacon is cut into cubes, fried and the tomato puree is added.
Bone broth is poured through a sieve, steamed greens, roasted bread crumbs and noodles are added and cooked for 20 minutes.
Grated cheese is added.
Our tip: use a bacon with a strong flavor – so you give this dish a special touch!
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