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.

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