6 slices bacon, diced
1 sm./med. cabbage, chopped
1 med. onion, chopped
3 med. carrots, sliced
2 lg. potatoes, diced
2 lg. stalks celery with leaves, sliced
2 cloves garlic, minced
4 c. water
3 c. chicken broth OR 4 bouillon cubes dissolved in 3 c. hot water
3 tbsp. flour
3 tbsp. warm butter
Salt and fresh ground pepper, to taste

In a large saucepan, fry diced bacon until soft and golden, but not crisp. Add vegetables, water and broth. Simmer until vegetables are tender, about 30 minutes. Blend flour into soft butter and stir into soup. Season to taste. Bring soup into boil, stirring constantly. Serve with loaves of good rye or pumpernickel.