shredded cabbage soup Recipe


Shredded Cabbage Soup (S'chee)2 medium onions, thinly sliced3 tablespoons bacon fat, butter or margarine2 (10 1/2 ounce) cans) condensed beef broth2 broth cans water1 small head green cabbage, coarsely shredded (5 cup)2 medium carrots, sliced2 medium potatoes, cubed1 stalk celery, with leaves, sliced2 medium tomatoes, coarsely chopped1 teaspoon saltFreshly-ground pepperDairy sour creamDill weed or parsleyCook and stir onions in bacon fat in Dutch oven until tender. Add beef broth, water, cabbage, carrots, potatoes and celery. Heat to boiling; reduce heat. Cover and simmer until vegetables are tender, about 20 minutes.Stir in tomatoes, salt and pepper. Simmer uncovered about 10 minutes.Top each serving with sour cream. Garnish with dill weed.Makes 12 (3/4 cup) servings.

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