Meat and Vegetable Soup
Rinse meat and cut into equal sized cubes. Peel and dice potatoes. Peel and slice carrots and parsnips. Rinse and slice celery and cabbage. Rinse leeks, trim ends and slice. Heat oil in a large saucepan and cook meat in batches until brown on all sides. Remove and keep warm.
In a soup pot, layer meat, potatoes and vegetables. Season each layer with salt, pepper and cumin. Pour broth into the pot, cover and place in a preheated 180°C (approximately 350°F) oven and cook for 1 1/2 hours. Garnish with parsley and serve.