Peel and chop onion, Peel and dice potatoes. Wash and slice leek. Peel and chop carrots, celery and parsley-root. Dice bacon and put into a deep pan with hot oil, add onion and sauté until glassy. Add the vegetables and stew for 10 min. Cover with vegetable stock, add marjoram, caraway and cook for about 30 min.