Cold Borsch

• 1½ pounds lean beef
• 2 quarts salted water
• 3 sprigs</

Dice the lean beef and put it into a saucepan with 2 quarts of salted water. Bring the water slowly to the boil; skim carefully, and add parsley, coarsely-chopped leeks and carrots; add bay leaf, garlic and peppercorns. Simmer, covered, for 1½ hours, skimming from time to time. Remove the meat from the soup; strain soup into a saucepan and add diced beetroot, coarsely-chopped red cabbage, potat