|Boned beef rump roast||3 Pound|
|Bouquet garni||1 (4 Cloves, 2 Sprigs Thyme, 1 Bay Leaf Tied In Cheesecloth)|
|Cabbage head||1 Small, cut into 6 wedges to make 4 cups|
|Peeled potatoes||18 Ounce, diced (1 Pound And 2 Ounce)|
|Small white onions||12 Ounce|
|Peeled diced white turnips||2 Cup (32 tbs)|
|Sliced carrots||2 Cup (32 tbs)|
|Celery ribs with leaves||4 , sliced|
In Dutch oven or kettle combine beef, water, salt and bouquet garni; cover and cook 2 to 3 hours or until beef is tender.
Add more water if necessary.
Drain and refrigerate liquid.
Discard bouquet garni.
Cool beef and refrigerate.
Remove and discard congealed fat from liquid.
In a large kettle combine 4 1/2 cups liquid, beef, and remaining ingredients.
Cook about 45 minutes or until vegetables are tender.
Remove beef and vegetables from liquid; slice beef.
Place on platter surrounded by vegetables.
Divide beef and vegetables evenly.
Divide liquid evenly into soup bowls.