3 pounds beef

1 cup shredded white cabbage

1 onion

2 carrots

1 small turnip

1 medium parsley root

½ of a small celery root

2 tomatoes

3 pounds beef bones

12 cups (3 quarts) beef broth

⅛ pound (2 ounces) beef liver (optional)

5 black peppercorns

Salt and black pepper

• Wipe the beef off with a damp cloth and leave it whole. Shred the cabbage. Slice the onion, carrots, turnip, and parsley root. Peel and dice the celery root. Cut the tomatoes into quarters.

• Rinse the beef bones in cold water. Bring a large pot of water to a boil and plunge the bones into it. Once it returns to a boil, drain immediately and rinse the bones in cold water again.

• In a soup pot, combine the broth, the beef, the beef bones, and all remaining ingredients. Bring to a boil, reduce to a simmer, and cook for 2 hours.

• Strain and reserve all solid ingredients except for the bones. Chill the broth until the fat layer solidifies and can be removed (several hours or overnight). Remove and discard the fat, then reheat the broth with all the cooked ingredients. Add salt and pepper to taste and serve.

Serves 8

Save yourself some money with this soup by purchasing inexpensive cuts of beef.