Wash and chop ½ head of cabbage (medium size), 3 onions, 3 carrots, 2 small turnips, a bunch of parsley, 2 leeks and 3 potatoes; put all in sauce pan with 2 tablespoonfuls of melted crisco and 3 quarts of water. Simmer slowly until all vegetables are soft.
Add to the soup 1 pint of boiling water and 4 tablespoonfuls of rice. Boil rapidly for 25 minutes. Add salt to taste and serve with anchovy waters.