Peel and cut all the vegetables.
Heat the confit fat in a pot and add the finely chopped onion to make it just pale.
Then add all the vegetables except the cabbage and wet with 3 litres of cold water. Add the bouquet garni,
Bring to a simmer and cook covered over low heat for 1 hour, skimming occasionally.
Then introduce the blanched cabbage beforehand. Continue cooking for 30 minutes.
If you wish (optional), add the duck manchons and garlic cloves. Correct the seasoning by adding the salt and the powdered Espelette chilli pepper.
Continue cooking for 30 minutes. Serve on very hot plates and sprinkle with a drizzle of wine vinegar.
Eltzekaria is the typical soup of the Basque Country, also called "garbure".
Accompaniment: A red Irouleguy wine (Premia or Gorri d'Ansa).