Wash the meat. Put it in a pot with 2 l water. Add 1 tsp salt and spices. Bring to the boil and simmer covered for about 1 1⁄2 hours. Skim off foam in between.
Peel the onions. Dice bacon and onion. Fry bacon in a pan until crispy. Add onions and steam for 2-3 minutes, set aside. Peel and wash the carrots and potatoes and cut them into approx. 1 cm thick sticks.
Remove the leg slice from the broth. Add the vegetables to the stock and simmer for about 20 minutes. Cut meat into cubes, add to the soup and warm up. Wash and chop parsley. Season stew with salt and pepper. Stir in parsley. Serve with bacon and onions.