Trim some of the excess fat off the meat. Place meat in a large soup pot, add 6 cups of cold water and salt, and slowly bring to a boil. Skim the broth several times, then add ground pepper, celery leaves, and onions. Simmer, partly covered, for about 45 minutes.

Meanwhile, peel the rutabaga and cut into chunks. Peel the potatoes and quarter them. Peel the carrots and cut them into pieces. Add all of the vegetables (minus the cabbage) to the soup and simmer for 15 minutes.

Add cabbage and simmer for 5 to 10 minutes, or until all of the vegetables are tender.

Remove meat and cut into 1-2 inch chunks and return to soup. Taste, season if needed, and serve.