Preparation

Chop the meat and place in a saucepan.

Cover with cold water, add a pinch of salt and bring to the boil.

Skim off the foam and reduce the heat.

Peel and halve the onion.

Add to the stock.

Add the peeled garlic, bay leaves, cloves and peppercorns. Cook for 21/2 hours just below boiling point, topping up with water as required.

Remove the cooked meat from the broth.

Pour the liquid into a clean pan through a sieve lined with a cloth. Season with salt and pepper and skim off any fat if necessary.

Wash and chop the Savoy cabbage.

Add to the stock. Allow to simmer for 5 minutes.

Meanwhile, peel and slice the carrots and beet.

Add to the soup and simmer for 5 minutes.

Wash the leek and cut into rings.

Add to the soup.

Peel the celery and cut into thin slices.

Add to the hot soup and cook for 10 minutes over a low heat.

Cut the meat into cubes and arrange in bowls. Serve with the hot soup and vegetables poured over.