2 lb. soup meat
2-3 soup bones
3 qt. water
2-3 medium beets, pared
1/2 head cabbage, finely grated
28 oz. can tomatoes
6 oz tin tomato paste, if desired
3-4 grains sour salt OR 2 tsp. lemon juice
salt & pepper, to taste
- Place meat and bones in water and bring to a boil.
- Skim and reduce heat.
- Add remaining ingredients.
- Cover and simmer for 5 hours.
More sugar may be added, if desired.
Soup is excellent for freezing.