Cabbage Soup

Freezes Well, Soups & Sauces

16 to 20 servings

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

  1. Place meat and bones in water and bring to a boil.
  2. Skim and reduce heat.
  3. Add remaining ingredients.
  4. Cover and simmer for 5 hours.

More sugar may be added, if desired.

Soup is excellent for freezing.