1 liter beef broth
300-400 grams of root vegetables (celery stalk, carrots, parsley, etc.)
kohlrabi
cauliflower
brussel sprouts
green beans
mushrooms or peas
3 tablespoons coarsely chopped bacon
2 tablespoons butter
oil
pinch of sugar
salt
pepper
4 large slices (or 8 small slices) of white bread
a sharp or tangy cheese

Cut vegetables and root vegetables into thin strips according to taste. Boil the root vegetables and all of the other vegetables except the mushrooms and peas briefly in salted water - vegetables should remain crispy. Drain vegetables. Melt butter in a pot, stir in sugar and let slightly brown. Add a small amount of beef broth along with the vegetables and sauté 5-10 minutes. Now stir in the cooked mushrooms and peas and allow to once again cook briefly. Add remaining beef broth. Let thoroughly cook and finally season with salt and pepper. In the meantime, fry the chopped bacon in hot oil until crisp. Top the slices of white bread with the cheese and let lightly brown in oven. Ladle soup into small bowl, sprinkle the crisped bacon over the cheese croutons and carefully lay them in the soup. Serve immediately.