Prepare an ordinary bouillon from 3–4 lbs beef and root vegetables and strain as indicated in the Remarks. Dry ½ lb rye bread [in the oven] until brown, pour over enough bouillon to cover the bread, and set aside for at least an hour, covered. Then pour off the bouillon from the bread and strain it. Meanwhile, cut up like vermicelli 1 large carrot, 1 kohlrabi or young sweet turnip, 1 celery root, and 6–8 spears of asparagus. Add 1 spoon of dried green peas, rinse all the vegetables and peas, and cook in the original, strained bouillon. Just before serving, add the reserved bread bouillon and sprinkle with 50 spinach leaves. The chopped root vegetables may be fried lightly in ½ spoon butter before adding them to the bouillon, in which case cook them in the bouillon for half an hour.