Thick Cabbage Soup

Name: Thick Cabbage Soup
Ingredients: brisket of beef (about 3/4 to 1 lb.); 1 knuckle bone; 1 large onion; 1 tsp. salt; 1 large to medium size cabbage; 1 can tomatoes or 6 fresh tomatoes (about 2 c.); 1 1/2 to 3 c. water; 1 1/2 Tbsp. vinegar; 1 1/2 Tbsp. sugar

9 ingredients

8 steps

Ingredients

brisket of beef (about 3/4 to 1 lb.)
1 knuckle bone
1 large onion
1 tsp. salt
1 large to medium size cabbage
1 can tomatoes or 6 fresh tomatoes (about 2 c.)
1 1/2 to 3 c. water
1 1/2 Tbsp. vinegar
1 1/2 Tbsp. sugar

Directions

1

Cook meat and bone; skim.
2

Add onion, salt and about 1/2 cup water.
3

Continue cooking until meat is fairly soft, about 3/4 hour.
4

Add shredded cabbage, coarsely shredded.
5

Strain tomatoes and add to mixture.
6

Continue cooking until cabbage is tender. Add about 1 1/2 tablespoons vinegar and 1 1/2 tablespoons sugar. More if tarter taste is desired.
7

If a thick soup is preferred, less water is required.
8

More water is added for a thinner soup. Stir soup down during cooking.