VOTE AT THESE COOKING WEB RINGS
TOOLS YOU WILL NEED: Large soup pot with lid, long handle wooden spoon, kitchen knife, measuring cup & spoon, cutting board.
INGREDIENTS:
 | 1 1/2 LB lean rump or chuck roast cut into 1-inch cubes |
| 1 medium green cabbage, shredded |
| 2 cups chopped tomatoes, cooked (or use canned, drained) |
| 2 Tbsp sugar |
| 1 large onion, chopped |
| 2 Tbsp white vinegar |
| 1 Bay leaf |
| 1 Tbsp fresh lemon juice |
| 1 clove garlic, mined |
| Salt & pepper to taste |
| 3 qts cold water |
| Sour cream for garnish |
DIRECTIONS: Combine beef, tomatoes, onion, bay leaf, garlic & water in a large soup pot, bring to a boil, reduce to a simmer, cover & cook 2 to 3 hours. Remove the bay leaf & add the cabbage, sugar, vinegar, salt & pepper. Simmer 15-25 minutes or until cabbage is tender. Just before serving add the lemon juice, stir to mix well. Serve with a spoon of sour cream on top of each serving bowl.
SERVINGS: 4-6
RUSSIAN CABBAGE SOUP