Title: Peasant Soup
Categories: Soup
Yield: 3 1/2 quarts
| 1 1/2 | lb | Beef roast |
| 2 | tb | Cooking oil |
| 1 | | Onion, chopped |
| 1 | lb | Carrots, sliced |
| 3 | | Celery ribs, chopped |
| 4 | | Tomatoes, peeled and cut into wedges |
| 1 | tb | Salt |
| 1/2 | ts | Pepper |
| 1 | ts | Dill seed |
| 1 | tb | Chopped fresh parsley |
| 2 | lb | Cabbage, shredded |
| 1 | lb | Sauerkraut, rinsed and drained |
| 1 | | Garlic clove, minced |
| 2 | tb | Butter or margarine |
In a large kettle, brown meat in oil on both sides. Add onion, carrots,
celery, tomatoes, salt, pepper, dill seed, parsley and enough water to
cover. Cook, covered, about 2 hours. In a large skillet, saute cabbage,
sauerkraut and garlic in butter until cabbage is wilted. Add cabbage
mixture to meat. Simmer, covered, 1 1/2 hours. Remove meat and cut into
bite-size pieces. Return to kettle and heat through. Serves 12 to 14.