*  Exported from  MasterCook  *

                          Cabbage And Beet Soup

Recipe By     : Elaine Framingham, Westboro MA, May 4, 1992
Serving Size  : 8    Preparation Time :0:00
Categories    : Soups

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1       md           Cabbage -- sliced or wedge
   3       cl           Garlic -- minced
   1       bn           Beets
   3                    Carrots -- few
   1       lg           Onion
   2                    Celery ribs -- cut in 3rds
   3       lb           Bone -- meat & marrow bones
   2                    Fresh lemons -- to taste
  56       oz           Tomatoes (2 cans) -- undrained

  This is a hearty sweet and sour meat soup that can be used as a
  main dish. Bubbies measurements were never exact. You need to
  taste. Put meat and bones in a 8 or 12 qt stock pot. Put in cans of
  tomato, cover with water, and bring to a boil. In the meantime, get
  your vegetables ready. Slice beets and carrots, others go in whole.
  When stock boils, skim off top. Put in beets, carrots, garlic, and
  other vegetables. Turn heat down to a simmer and keep lid on askew.
  After about 1 hour, put in garlic and sugar. I have used Sweet and
  Low. Amounts are a matter of preference. It should have a rich,
  sweet and sour taste. I break up the meat and stir it back into the
  soup before serving.

  Note:

  Sometimes I add some tomato paste; 2 or 3 tb for body;


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