Bring water to boil in large pot. Add soup and marrow bones and simmer 3 hours, skimming frequently, adding ice water occasionally to aid skimming. Add beef and herbs and simmer 1 more hour.
Remove bones and discard. Boil stock and add the turnip, carrots, leeks and potatoes. Pierce onions with cloves and add to pot. Skewer garlic clove with pick and add to pot. Add salt and pepper and let cook 10 minutes or until vegetables are tender. Add cabbage and coriander; cook 20 minutes. Serve immediately.
Recipe courtesy of La Taverne du Potiers, Paris, France