RFCJ RECIPE ARCHIVE
Posted by : Mindy Sichel Borscht, Sweet & Sour Cabbage #1, My Mom's - meat
Large (28 oz.) can of stewed tomatoes 3-4 c. water (depending on how thick you want the soup to be) 1 - 1 1/2 lbs. round steak (or similar) beef, cut into cubes onions carrots 1/3 c. sugar 1/4 c. vinegar 3/4 c. rice (optional) raisins (optional) salt or oxo cube (optional) 1 small or 1/2 larger cabbage, cut into chunks Simmer tomatoes, water, beef, onion, carrot, sugar, vinegar and salt for about an hour, or 25 minutes in pressure cooker. I have sometimes browned the meat ahead of time but find it's not really necessary; you still get a nice meaty flavour by just cooking the meat in the soup. Then add the rice and cook about 10 minutes (the rice will still be hard). Add the raisins if you are using them. You may want to soak the raisins first. Last add the cabbage and cook for another 10-15 minutes. You can add a bit of lemon juice if desired, as well as more sugar or salt if it needs it. This soup freezes really well- I have sometimes made a pot for sick relatives and put half in the freezer. It's very nourishing when one doesn't have the energy to cook.
