Trim ribs of excess fat. Blanch them in lightly salted, gently boiling water
for 15 minutes. Drain and put them in a clean stockpot and cover with 2 inches
of water. Simmer and skim carefully for 1 hours.
Add 2 or 3 cups of water to cover the meat well. Add salt. Put herbs and
spices in a bouquet garni bag and add to stockpot. Simmer for 1 1/2 hours, skimming
Strain broth through rinsed cheesecloth in a colander into a clean soup
pot. Remove the bouquet garni bag. Add the meat to the broth. Add potatoes,
carrots, onion and celery to the broth and meat. Cover and simmer for 20 minutes.
Add the corn and then the cabbage. Cover and cook for 10 minutes.