Preparation

In a pan with boiling water, add the beef, bacon, chicken, ham and chorizo. Season with salt to taste.
When the meat is almost cooked, add the cut cabbage, carrots and turnip.
In a clay pot, arrange slices of crusty bread, followed by meats, followed by cabbages, carrots and turnip greens. Perfume with some mint leaves. Put more slices of bread on top and drizzle with the meat cooking broth.
Bake until the soup is dry.

Ingredients

  • ½ chicken
  • ½ kg of beef
  • 1 chorizo
  • 1 savoy cabbage
  • 1 turnip
  • 125 g of bacon
  • 200 g of ham
  • 3 carrots
  • hard bread q.s.
  • salt q.s.