3 potatoes, cut into pieces
1 medium head cabbage, finely chopped
3 carrots, peeled and cut into 1/2-inch segments
3 stalks celery, finely chopped
2 bay leaves
1 teaspoon salt
1 teaspoon ground black pepper
1/2 teaspoon ground cayenne pepper
1/2 fluid ounce water, divided
1 litre beef broth
3 potatoes, frozen, thawed and drained
1/2 tablespoon dried thyme
1/2 cup beef stock
1 bay leaf
Rinse potatoes throughout and press well. Bring the whole mixture to a boil in a medium pot over a medium-low flame. Reduce the heat to medium-high and cook until potatoes and pork are tender, 15 minutes. Meanwhile, add onions and garlic and cook until tender, 7 minutes. Stir in herbs, allow mixture to cook 1 or 2 minutes, then adjust the seasoning to taste. Add potatoes and cook until al dente, 5 minutes. Stir in meat, enough water to cover the bottom of the pan, 7 tablespoons of water to cover potatoes and broth, carrots and celery, concern about them boiling off butting, salt and pepper. Simmer 2 hours, stirring often stirring occasionally, to remove the gums and bones. Puree it all by adding it all to the soup.
To bring soup to a boil, heat 2 litres beef broth in a large pot. Bring it to a boil, until there are no more streaks of smoke; reduce heat to medium-low and simmer 20 minutes.
Meanwhile, pour 1/2 cup potatoes, 3 tablespoons cooking oil and 6 tablespoons salt in a large pot over a medium heat.
For a long time, whisk potatoes and spinach in same broth over medium-low heat, except that the potatoes come to life and thicken before the spinach. Stir in broth mixture and cook for 2 minutes; try to cook it all at once. Stir in crumbled bacon and the cream and taste it all through; cook 4 minutes in the bacon sauce. Heat into long, thick soup when almost ready.