Title: Cabbage and Beet Soup
Categories: Soup
Yield: 8 Servings
| 1 | | Med Cabbage; sliced or wedge |
| 3 | | Garlic; cloves minced |
| | | Beet; bunch |
| 3 | | Carrot; few |
| 1 | | Lg Onion |
| 2 | | Celery; stalks cut in 3rds |
| 3 | lb | Bone; meat/marrow bones |
| 2 | | Lemon; (fresh,to taste (froz |
| 2 | cn | Tomatoes; do not drain (larg |
This is a hearty sweet and sour meat soup that can be used as a main dish.
Bubbies measurements were never exact. You need to taste. Put meat and
bones in a 8 or 12 qt stock pot. Put in cans of tomato, cover with water
and bring to a boil. In the meantime, get your veggies ready. Slice beets
and carrots, others go in whole. When stock boils, skim off top. Put in
beets, carrots, garlic, and other veggies. Turn heat down to a simmer and
keep lid on askew. After about an hour, put in garlic and sugar.
I have used Sweet and Low. Amounts are a matter of preference. It should
have a rich, sweet and sour taste. I break up the meat and stir it back
into the soup before serving. NOTE: Sometimes I add some tomato paste; 2 or
3 T for body; Enjoy!!! * Elaine/Framingham * Westboro 05/04/92 07:34 am