Russian Cabbage Soup Recipe
Ingredients
| 1/2 pound each lean beef and pork butt, cubed | ||
| Salt pork | 1/4 pound, diced | |
| Cabbage | 1 Small, finely shredded | |
| Ripe tomatoes | 2 Large, peeled | |
| Onion | 1 Cup (16 tbs), diced | |
| Bay Leaf | 1 | |
| Black pepper | 1/4 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| 6 cups beef stock made with short ribs and marrow bones | ||
| Freshly grated Parmesan cheese or crisp bacon bits and whipped sour cream | ||
Directions
Saute beef, pork and salt pork to brown slightly.
Add half the cabbage and all remaining ingredients, except cheese garnish.
Cover, bring to boil, lower heat and simmer 1-1/2 hours, or until meat is tender.
Remove bay leaf.
Bring to boil, add rest of cabbage and cook until tender-crisp.
Add half the cabbage and all remaining ingredients, except cheese garnish.
Cover, bring to boil, lower heat and simmer 1-1/2 hours, or until meat is tender.
Remove bay leaf.
Bring to boil, add rest of cabbage and cook until tender-crisp.
Chef
