Peel and chop the onion. Clean and wash the cabbage and remove the stalk. First cut the cabbage into slices, then into pieces. Clean or peel and wash soup greens, bell peppers, celery and carrots.
Cut everything into small pieces.
Heat the oil in a pot. Sauté the onion and all the vegetables for about 5 minutes. Season with salt and pepper. Pour a good 1 1⁄2 l of water. Add broth, bay leaf, cloves and juniper. Bring everything to the boil, cover and simmer over medium heat for 15-20 minutes.
Wash and chop the parsley. Remove laurel, cloves and juniper if necessary. Season stew with salt and pepper. Sprinkle with parsley. Spread bread with butter and add.