How to make
Chop the celery, leeks, onions, carrots and turnips into medium sizes. The cabbage is cut into thin slices, and potatoes into large chunks. Fry the onions in a little oil in a large deep skillet. Add the meat and add water, to cover it.
Season with salt and black pepper, add the parsley and bay leaves and bring to a boil. Boil for about 30 minutes while removing the foam if necessary. Add the other vegetables, except the potatoes, and boil over low heat for about 90 minutes, then add the potatoes and leave them for another 45 minutes.
If necessary, add extra spices. Serve hot in deep bowls.
