Stone Soup

Ingredients:
250 g beef w / stew, 100 g bacon, 1 sausage meat, a pudding, a sausage, a cabbage, 400 g potatoes, 2 carrots, 2 onions, 2 garlic cloves, salt to taste, mint and coriander

Preparation:
Prepare the night before the ear and pig's head, scraping and cleaning. Then salgam up together with the ribs.
Also put the beans to soak.
The next day wash the meat and the sausages and put to boil in salted water.
Separately, it also puts the beans in boiling water.
As you are baking, will be successively removing the meat, not to espapaçarem since the pork cooks much faster than a cow, as did the pudding over the sausage.
As soon as you drop all meat, join pieces, cabbage, carrots, onion, minced garlic, and some time after the potatoes into pieces too.
However, runs up the beans, which are removed two shells that are in the pass-vite.
When the vegetables are cooked together to him the whole beans and the past. Let it boil for establishing and correcting everything is salt.
Cut up the pork and beef chopped, sliced ??sausages and bacon slices.
Pour the meat into the pan and as soon as it boils, add the sausages and bacon, served up straightaway.

Note: using the sausage should put to cook with the meat, keeping in mind that your cooking time is very fast.
Seasoning with coriander, should lie in the same time as the vegetables.
Where appropriate to use peppermint, just add a branch while the sausages.
And to name this rich soup, put into each dish a round stone, river pebble type, washed well in advance.