For the vegetable soup, cut the beets, celery, leeks and carrots into coarse pieces and the cabbage into narrow strips. Peel the potatoes, cut them into bite-sized pieces and put them in cold water until further use.
Separate the bacon from the pork rind, also cut into julienne and boil briefly in a saucepan of water. Then pour cold water over it, pass it through a sieve and let it drain. Wash the beans and cut the two pointed ends into small pieces. Then cut the beans into pieces about 1 cm long. Remove the peas from the pod.
In a high saucepan, melt the butter, add the vegetables and cabbage and steam until soft. Pour a liter of water, season with salt, cover and bring to a boil, then simmer gently for another 20 minutes at a lower heat.
On top add the bacon strips, beans, peas and potatoes to the saucepan and cook for another half hour.
Toast the bread and grate the Emmental very finely. At the end of the cooking time, season the soup if necessary.
Pour the vegetable soup into two warmed soup plates and decorate with chervil before serving. Place a slice of toast on the edge of each plate and sprinkle with the grated cheese.