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1
In a large soup pot, combine the chicken, beef, pork, linguica, chorizo, bacon, garlic and bay leaves; cover with the water.
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2
Season with salt and pepper and bring to a boil.
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3
Cover partially and cook over low heat until all of the meats are tender, about 1 hour and 15 minutes for the chicken, sausages and bacon and 1 hour and 45 minutes for the beef and pork.
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4
As the various meats are done, transfer them to a large platter and cover loosely with foil.
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5
When all the meats have cooked, bring the liquid to a boil and add the turnips, carrots, potatoes and cabbage.
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6
Cover and cook over moderately low heat until the vegetables are tender, about 30 minutes.
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7
Stir in the parsley and season with salt and pepper.
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8
Meanwhile, slice the beef and pork across the grain 1/2 inch thick and the sausages 1 inch thick.
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9
Cut the chicken legs into thighs and drumsticks.
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10
Arrange the meats on a large, deep platter and cover loosely with foil.
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11
Pat the bacon dry and finely dice it.
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12
In a small skillet, fry the bacon over moderately high heat until crisp, about 5 minutes.
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13
Drain the bacon on paper towels.
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14
Using a slotted spoon, transfer the vegetables to the platter; discard the bay leaves.
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15
Ladle some of the hot broth over the meat and vegetables and sprinkle with the bacon.
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16
Serve hot with rice.
