Thoroughly wash all vegetables mentioned above. Cut potatoes into chunks, dice carrots, break cauliflower into florets, slice green beans into sections, and tear cabbage into small pieces.
Pour beef broth into a pot and dilute with water. (Since the broth already contains salt, no additional salt is added. The dilution requires adjusting seasoning until the liquid tastes slightly saltier than usual.) Add potato chunks first and boil longer due to their larger size. Then incorporate carrots, cauliflower, green beans, and cabbage. The liquid should barely cover all ingredients. Simmer until vegetables are nearly cooked. When potatoes begin to soften, add diced beef and two tablespoons of pepper. Continue cooking until potatoes turn tender. Thicken with water-starch mixture. Add more if four tablespoons aren’t sufficient, achieving the same viscosity as traditional pepper soup before serving.