Put the bacon in a Dutch oven and add 8 cups of water. Bring to a boil, skim, simmer for 30 minutes. Add the onion, carrots, turnips and 10 black peppercorns. Thinly slice the cabbage and add it to the pan. Bring to a boil, reduce heat and simmer for 30 minutes. Add the potatoes and cook for 20 minutes longer. Before serving place a thin slice of country bread and a spoonful of the cheese in each of the soup bowls. Pour several ladles of the soup into each bowl and serve immediately.
