1 Rinse the top round of beef and pat dry. Boil the water in a large pot and place the beef into it. Bring to a boil again and remove the beef from the broth.
For the soup, rinse the boiled beef with cold water and place into another pot. Pour in the cold water and season with salt. Add the peeled garlic and onion, cloves and bay leaf. Bring to a boil and leave to simmer just below the boiling point evenly for 2-2½ hours. Skim off any resulting foam from the surface.
2 Meanwhile, rinse the carrots, celery and leeks, and peel or brush. Cut the leeks and celery into 3-4 cm (approximately 1½ inch) pieces, and cut the carrots diagonally into slices. Add the vegetables during the last 30 minutes into the beef, which should always be covered with water. If necessary, pour in some more water.
3 Season the soup at the end with salt and pepper, and take out the onion.
Slice the beef and dicide into soup plates along with the vegetables. Pour a little hot broth over each plate.
4 Serve as desired with green sauce.