|⅓ pounds||Stew meat; (or other beef) cut in 1" chunks|
|6 cups||Cabbage; chopped coarsely|
|1 medium||Onion; coarsely chopped|
|3||Carrot; peeled and sliced|
|2||Stalks celery; chopped|
|6 smalls||Red potatoes; quartered|
|2 cans||Stewed tomatoes; Cajun style|
|1 can||(14 oz) beef broth|
|2||Cloves garlic; diced|
|1 teaspoon||Dried thyme|
|½ teaspoon||Tabasco pepper sauce|
|2 tablespoons||Lemon juice|
Brown meat in 1 tablespoon of oil. Move to soup pot. Saute celery in same oil. Put in soup pot. Saute onion in same oil. (Add more oil if necessary) Put in soup pot. Add all other ingredients except potatoes to soup pot.
Simmer one hour. Add potatoes. Simmer another ½ hour. Can vary ingredients - more of some, less of other. If you don't have lemon juice, use 1-½ T vinegar. Next time I am making a double recipe - this goes fast, but like all soups, is better the next day.
NOTES : Adapted this from Czechoslovakian Cabbage soup. Was reeeeeal good.
Recipe by: Lou Parris
Posted to TNT - Prodigy's Recipe Exchange Newsletter by Lou Parris <lbparris@...> on Nov 16, 1997
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