1 pound shoulder of beef
1 pound marrow bones (optional)
1 bay leaf
2 cloves
5 peppercorns
Salt to taste
1 onion
3 leeks, white and light green
3 carrots
1 celery stalk
4 large new potatoes (about 1 1/2 pounds), peeled
2 turnips (1 pound), peeled
1/2 small head of cabbage (8 ounces)
1/2 tablespoon turmeric or to taste
2 tablesoons vegetable oil
A pinch of saffron
1 pound fava beans, peeled, fresh or frozen
4 tablespoons chopped parsley for garnish
1. If using meat, place the beef, bones, bay leaf, cloves and peppercorns in 8 cups of water in a large soup pot. Bring to a boil and add a teaspoon of salt or to taste. Skim off any scum that accumulates, lower to a simmer and cook, covered for 1 hour. Remove the bones, pour the liquid through a sieve and return the broth to the pot. Discard the bones but eat the marrow! Cut up the meat into tiny cubes.
2. Dice the onion, leeks, carrots, celery, potatoes and turnips. Shred the cabbage.
3. Sauté the onion in a little oil. Then add to the broth, or if making the vegetarian version of this soup, to 8 cups of water. Then add the leeks, carrots, celery, potatoes, turnips and cabbage, stirring after each addition. Season with turmeric and saffron. Bring the soup to a boil, cover and simmer for about 20 minutes or until the potatoes are cooked. Add the fava beans and cook for 5 more minutes. Sprinkle with parsley and serve.
