Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 2 \N | Onions,coarsely chopped |
| 1 \N | Carrot,peeled sliced thin |
| 6 cups | Beef broth(can use boul cube |
| 1 \N | Small head cabbage |
| ½ cup | Sauerkraut,rinsed under cold |
| \N \N | Running water and chopped |
| 1 \N | Ripe tomato,peeled chunked |
| 1 cup | Canned Italian,tomatoes cut |
| \N \N | Into chunks |
| 1 \N | Clove garlic,crushed |
| 2 cups | Water |
| \N \N | Salt if necessary |
| \N \N | Lemon wedges,optional |
MAMA LEAH'S JEWISH KITCHEN
Saute onions and carrot in corn oil in the bottom of a 5 quart soup kettle,until softened,about 10 minutes.Combine with remaining ingredients, (except lemon wedges)and simmer over low heat,covered,but with lid askew for 50 minutes.Taste for salt and serve in hot bowls.Serve with lemon wedges if desired....This is not my favorite cabbage soup...