Recipe: Russian Cabbage Soup

 

1 (28-ounce) can tomatoes

6 cups water

3 pounds beef brisket

2 soup bones

1 (6-ounce) can tomato paste

2 pounds cabbage, coarsely shredded

2 tablespoons coarse salt

3/4 cup sugar

Juice of 1 lemon, or to taste

Dash cayenne pepper

Dash paprika

Combine tomatoes and water in large stockpot and bring to boil. Remove all but thin layer of fat from beef and cut into large chunks.

Add beef, bones, tomato paste, cabbage, salt, sugar, lemon juice, cayenne and paprika to stockpot, stirring to blend. Simmer, with lid ajar, 2 to 2 1/2 hours or until meat is tender.

Remove bones before serving. Makes 6 to 8 servings.

Note: If desired, beef may be removed and served separately as boiled beef.

Copyright © 2016, Los Angeles Times
52°