Russian cabbage soup
2 quarts
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Lean rump or chuck roast, cut into 1\" cubes |
| 2 | cups | Cooked chopped tomatoes |
| 1 | each | Large onion, chopped |
| 1 | each | Bay leaf |
| 1 | each | Clove garlic, minced |
| 3 | Quarts cold water | |
| 1 | each | Medium head cabbage,shredded |
| 2 | tablespoons | Sugar |
| 2 | tablespoons | White vinegar |
| 1 | tablespoon | Fresh 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.