Cabbage Soup

Name: Cabbage Soup
Ingredients: 1 1/2 lb. flank steak; 2 1/2 qt. water; 1 Tbsp. salt; 1 to 2 bay leaves; 1 large onion; 1/2 clove garlic, cut fine; 1 medium head cabbage; 2 c. chopped fresh tomatoes or 1 small can tomatoes; pepper to taste; 2 Tbsp. lemon juice or vinegar; 1 Tbsp. fresh chopped dill; 1 Tbsp. fresh parsley, chopped; 2 Tbsp. all-purpose flour; 3 Tbsp. margarine

14 ingredients

8 steps

Ingredients

1 1/2 lb. flank steak
2 1/2 qt. water
1 Tbsp. salt
1 to 2 bay leaves
1 large onion
1/2 clove garlic, cut fine
1 medium head cabbage
2 c. chopped fresh tomatoes or 1 small can tomatoes
pepper to taste
2 Tbsp. lemon juice or vinegar
1 Tbsp. fresh chopped dill
1 Tbsp. fresh parsley, chopped
2 Tbsp. all-purpose flour
3 Tbsp. margarine

Directions

1

Place meat and water in 5-quart soup kettle.
2

Add salt, pepper, bay leaf and garlic, bring to boiling point; reduce heat and simmer about 1 hour.
3

Shred cabbage coarsely and add tomatoes, vinegar or lemon juice and a little more salt to taste.
4

Simmer gently for another 1/2 hour.
5

Brown the flour in the margarine, until light brown.
6

Add a little of the soup liquid, stirring constantly.
7

Thicken the soup with the mixture.
8

Add chopped parsley and dill.