Stock
Combine the soup bones, bay leaves, peppercorns, salt and water in a large stock pot. Bring to the boil, reduce heat and simmer for one hour, uncovered. Skim off any foam or fat if required.

Cooks Tip: I buy chicken frames from one of the large supermarkets and use two of these to make the stock, instead of more expensive beef bones. It makes just as good stock, infact I think it is better.

If using prepared stock, bring it to the boil and reduce to a gentle simmer.

Soup
Wash, peel and cut the potatoes into matchsticks.

Finely shred the cabbage, discarding any thick leaves.

Cut into slices the white part of the leek.

Slice the celery stick into pieces.

Wash and cut the carrots into sticks.

Dice the tomato.

Add all of these vegetables to the stock and simmer for 15 minutes.

Finely dice the onion. Heat the vegetable oil in a frying pan, add the onion and saute until golden brown, approximately 10-12 minutes.

Peel and crush the garlic, then add to the onion, cooking for a further minute.

Be sure to stir the onion and garlic regularly as it cooks to prevent sticking and burning.

Add the onion and garlic to the soup. Cover and simmer for 30 minutes. Remove the soup from the stove and stand until it reaches room temperature. Place in the fridge overnight.

Serving
Before heating and serving, skim any fat off the top of the soup. Heat, season and serve garnished with parsley and dill. Serve with a dollop of sour cream.