The day before, soak the beans: pour into a pot, cover with cold water in the amount of about 1 liter, and set aside overnight to swell.
The next day, drain the beans. Place the ribs cut into 2 - 3 pieces into a large pot, pour 2.5 liters of water, add the beans and 1 teaspoon of salt. Bring to a boil, skim, reduce heat, and cook covered for about 1 hour and 15 minutes.
Add 1 peeled carrot (peel the second one, grate it on a coarse grater and set aside for later), peeled parsley root, piece of celery root, and allspice and bay leaf. Cook for 15 minutes.
Remove the skin from the bacon, carve out the white cartilage, and dice it. Place in a pan and fry, stirring occasionally, until golden. Add the diced onion and fry while stirring for about 5 minutes. At the end, add the crushed garlic. Transfer to the pot with the broth, rinsing the pan with some of the broth.
To the soup, add the reserved grated carrot, season with freshly ground pepper and salt if needed. Cook 10 minutes.
Peel and dice the potatoes, add to the soup. Cook for 1/2 hour. At the end, add the marjoram and cook for a moment. Serve with bread.
