Russian cabbage soup

2 quarts

Ingredients

QuantityIngredient
poundsLean rump or chuck roast, cut into 1\" cubes
2cupsCooked chopped tomatoes
1eachLarge onion, chopped
1eachBay leaf
1eachClove garlic, minced
3Quarts cold water
1eachMedium head cabbage,shredded
2tablespoonsSugar
2tablespoonsWhite vinegar
1tablespoonFresh lemon juice
Salt and pepper taste
Low-fat sour cream, for garnish

Directions

In a large soup pot, cover the beef, tomatoes, onion, bay leaf, and garlic with the cold water. Let stand for 1 hour. Simmer, covered, for 2-3 hours.

Remove the bay leaf and add the cabbage, sugar, vinegar, salt and pepper. Simmer for 15 minutes or until the cabbage is tender.

Before serving, add the lemon juice and garnish each serving with a dollop of the sour cream.