Cabbage soup #2
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Stew meat |
| 8 | cups | Water |
| 1½ | teaspoon | Salt |
| ½ | teaspoon | Dried oregano |
| 5 | Whole peppercorns | |
| 2 | Bay leaves | |
| 1 | can | (16-oz) tomatos cut up OR |
| 3 | Fresh tomatos cut up | |
| 1 | can | (16-oz) cut green beans |
| 2 | Sliced medium carrots | |
| 1 | Chopped medium onion | |
| ½ | teaspoon | Crushed red pepper |
| Optional | ||
| 1 | small | Head cabbage cored and |
| Chopped | ||
Directions
In large kettle combine meat, water, salt, oregano, peppercorns and bay leaves. Bring to a boil then reduce heat to simmer and simmer 2 hours. Remove beef when cool enough to handle, cut up meat and discard bones if any. Strain broth and skim off excess fat. Return broth to kettle. Add cut up meat, tomatos and all vegetables except cabbage and red pepper, if desired. Simmer for 30 minutes, then add cabbage and simmer for 30 minutes more.
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