One red beet,
Three medium-sized onions,
One carrot,
Three leeks,
Six branches of parsley,
One and one-half cups of finely chopped cabbage.
Chop fine and then place in a saucepan and add two cups of cold water. Cook gently until the vegetables are very soft and then add
Three cups of fish stock.
Stock made by cooking the head, fins and bones of one and one-half pounds of fish. Season with
Two teaspoons of salt,