Cabbage Soup Recipe

The recipe makes a very large amount so feel free to cut it in half if you prefer.

Cabbage Soup

1 1/2 - 2 pounds beef soup meat, left whole or cut into small pieces
4 tablespoons vegetable oil
1/2 green cabbage, chopped into fairly small pieces
4 onions, chopped
4 carrots, sliced or diced
4 or 5 medium sized potatoes, peeled and cubed
8 garlic cloves
3 - 28 ounce cans tomatoes
1 bouquet garni (made by tying together 12 sprigs parsley, 2 bay leaves and 2 celery stalks cut into thirds)
1/2 teaspoon thyme
juice of 2 lemons
5 tablespoon sugar
salt and pepper to taste

Trim the fat off the meat and brown well, in batches, over medium high heat, using 2 to 3 tablespoons of the oil. Remove from the pan and set aside.

Remove the tough outer leaves of the 1/2 cabbage, then core and shred it. Add 1 more tablespoon of oil to the pan and brown the cabbage well over high heat, stirring constantly. Remove from the pan and set aside.

Peel and slice the onions. Add 1 more tablespoon of oil to the pan and brown the onions well. Return the meat and cabbage to the pot. Peel and dice the garlic and add to the pot. Add the tomatoes, other vegetables, bouquet garni, thyme, lemon juice and sugar.

Cover and simmer for 2 hours. Add salt and pepper part way through the cooking time, then adjust the seasoning at the end if needed. Shred the meat if you have left it whole.

• As stated above, simply leave out the beef to make this a delicious vegetarian soup recipe.
• Add other vegetables if you wish. Try peas (add them in the last 10 minutes only), chopped celery or green beans.