Soup with Savoy Cabbage (Pot-au-Feu)

Ingredients

• 3 funt beef
• 3/4 funt root vegetables
• 1 onion
• 1 herb bundle
• savoy cabbage
• 1 1/2 funt carrot, parsley, leek, celeriac, turnip
• 1 funt beef for the raft
• 3 egg whites
• dill and parsley

Instructions

1. Cook, clarify and strain a yellow bouillon with browned roots.
2. Blanch savoy cabbage, roll leaves into balls, and stew in fatty broth until soft.
3. Cut and stew the roots until tender.
4. Combine, boil, and serve over dill, parsley and portioned meat.