First, sauté the onion, carrot, parsley root, celery, and turnip in a skillet until they are golden brown. Then, boil them in salted water and strain the broth through cheesecloth. In the same salted water, cook finely chopped other vegetables, including potatoes, then add the first broth, some oil, bring it to a boil, and sprinkle with herbs.
You will need: 1 onion, 1 carrot, a piece of turnip, a parsley root, celery, 5 cups of water, 2 potatoes, 5 asparagus spears, 5 pods of young peas, half a head of cauliflower, a quarter of a head of cabbage or Brussels sprouts, 2 tablespoons of butter, parsley, dill, and salt.