Kjøttsuppe (meat and vegetable soup)

Instructions

1. Place the meat in a large pot with cold water, bring to a boil and skim carefully.
2. Add the whole onion, bay leaf and peppercorns, then let it simmer for 1 hour 15 minutes.
3. Remove the meat, detach the flesh from the bone and cut it into small pieces.
4. Add the carrots, turnip and potatoes, diced, to the broth and cook for 15 minutes.
5. Stir in the cabbage cut into strips and the sliced leek, then continue for 10 minutes.
6. Return the meat to the soup, adjust the seasoning and let it heat for 2 minutes.
7. Serve piping hot, sprinkled with fresh parsley.