Canned cabbage soup (Bréjaude)

1. Pour 3 liters of water into a pot and bring to ebullition. Meanwhile, incise the piece of bacon in crossbarrows without cutting it. Then put it in the pot and let it cook quietly for 1 hour.
2. Prepare the vegetables for this winter soup. Set the cabbage: remove the large ribs and the outer leaves, and cut it into quarters. Peel, wash and cut the carrots, turnips and potatoes into pieces. Wash and cut the leeks. Equeut and dislocate green beans.
3. After an hour of cooking, remove the piece of bacon (the water bleached with the melting of the bacon) and crush it with coarse salt. Put everything, whose rind intact, in the pot, to start cooking the cabbage. Also put carrots, turnips and leeks. Pepper and cook gently for 30 minutes.
4. Finally add the potatoes and green beans and continue cooking for 20 minutes.
5. Fill your jars Le Parfait Great with this homemade vegetable soup to 2 cm from the edge by dividing the ingredients. Close and proceed without delay the heat treatment of your cabbage soup for 1:30 to 100 ° C.

For the record, the Bréjaude takes its name from the bacon that one "brèje" (crushes) with coarse salt with im-cooking, so that all the meat is fraying and that there is only the rind or "bréjou", a piece of choice which then traditionally returned to the master of the house! More specifically from Haute -Vienne, the Bréjaude would be - it is said - the winter soup which would have inspired the tradition of "Chabrot" which consists in drinking the bottom of its plate with a good sparkle of red wine!