Pour 6 1/3 cups water (1.5 liters) into a Dutch oven or large pot. Add salt, pepper, the bouillon cube, bouquet garni, vinegar, and the peeled garlic and onion.

Bring to a boil, then add the meat and all the vegetables except the potatoes and sweet potato.

Cover and simmer for 1 hour and 30 minutes.

Add the potatoes and sweet potato, and cook for another 20 to 30 minutes, until the potatoes are tender.

Serve in bowls, sprinkle with coarse salt. Put pickles and mustard on the table.

Save the broth to make soup the next day.