Instructions: Place the meat, 1 onion, 1/2 carrot, 1/2 parsley root, and 1 ounce celery root in a 6-quart pot, add 2 quarts water, 1 tsp salt, and the peppercorns. Bring to a boil, then lower the heat, cover tightly, and simmer for 1 hour, or until the meat is tender. Add more salt if necessary. Remove the meat and strain the stock, discarding the vegetables. Skim off all of the fat and return the meat to the stock.

While the meat is cooking, peel the potatoes, cut each into 6 cubes and reserve in a bowl of cold water so they do not discolor. Cut the head of cabbage in half, remove the core and cut each half into 1-inch square. Dice or cut into thin strips the rest of the vegetables (2 onions, 1/2 carrot, 1/2 parsley root, 1 ounce celery root and the leek). Saute in butter, stirring often, until golden about 10 minutes. Add the potatoes and sauteed vegetables to the meat broth, bring to a boil, lower the heat and simmer for 10 minutes; then add the cabbage, celery stalks, and the bay leaves, cook for 10-15 minutes more or until potatoes are tender. Remove the bay leaves and celery stalks.

Stir in the tomato paste and cook for 5 minutes more. Add the chopped herbs, cover the pot, turn off the heat and let the soup stand for about 10 minutes.

Stir in sour cream, if desired after you pour the soup into a Tureen or if using individual soup bowls add one Tbsp to each as you fill with the soup.

Serving Ideas: Serve with fresh baked Pumpernickel bread & butter

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.