Polish kapusta soup

Yield: 10 Servings

Measure Ingredient
10 cups Cabbage; shredded
2 \N Onions; finely chopped
½ teaspoon White pepper
6 cups Water
1½ pounds Beef chuck; cut into serving pieces
15 ounces Cans tomato sauce
8 \N Red potatoes; small; peeled and diced
2 tablespoons Sugar
2 \N Garlic cloves; chopped fine
\N \N OR
¼ teaspoon Garlic powder

Place cabbage, onions, pepper and water in a large soup kettle; cover, heat to boiling. Add beef and tomato sauce; cover and heat to boiling. Lower heat; simmer for 1 hour. Add potatoes, simmer 1 hour or until meat is tender. Add sugar and garlic.

Formatted for MM by Pegg Seevers 9/26/94> Submitted By _THEATRICAL SEASONINGS ENCORE_, RECEIVED Submitted By MY JUNE '94 COOKBOOK

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