Step: 1/17

Chop the meat and place in a saucepan.

Step: 2/17

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

Step: 3/17

Skim off the foam and reduce the heat.

Step: 4/17

Peel and halve the onion.

Step: 5/17

Add to the stock.

Step: 6/17

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

Step: 7/17

Remove the cooked meat from the broth.

Step: 8/17

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.

Step: 9/17

Wash and chop the Savoy cabbage.

Step: 10/17

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

Step: 11/17

Meanwhile, peel and slice the carrots and beet.

Step: 12/17

Add to the soup and simmer for 5 minutes.

Step: 13/17

Wash the leek and cut into rings.

Step: 14/17

Add to the soup.

Step: 15/17

Peel the celery and cut into thin slices.

Step: 16/17

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

Step: 17/17

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