Cabbage Soup (Handwritten Card)

Ingredients

• 1.1 kilogram beef brisket, soup brisket
• 2.1 kilogram beef soup bones
• 3.6 litre water
• 4.1 onion
• 5.7 carrots, peeled; whole
• 6.1 beetroot, large; peeled
• 7.cabbage, 1 large or 2 smaller; core removed; sliced
• 8.425 gram canned tomatoes, sieved
• 9.sugar, to taste; start with ¼ cup
• 10.lemon juice, to taste; start with ¼ cup
• 11.salt, to taste

Method

1. 1.Add the water to your soup meat and bones. Also add the onion. Boil up and skim. Simmer for four hours.
2. 2.Add the carrots and the beetroot. Cook until the carrots are soft — about 2 hours. Remove the carrots, beetroot and onion.
3. 3.Slice the cabbage (no core) and add to the soup. Sieve the tin of tomatoes and add to the soup.
4. 4.At this stage add 1 tablespoon sugar — it removes the acidity. If the soup needs more acidity, add extra tomatoes.
5. 5.Add your salt, lemon juice and sugar. Start by using ¼ cup lemon juice and ¼ cup sugar. Simmer a further two hours. Adjust seasoning. Skim off excess fat if necessary.

Notes

• Handwritten card variant of cabbage-soup.yaml. Key difference: starting quantities for sweet-sour balance are ¼ cup each (vs ½ cup each in the typed version).
• Appears on page 70 of salads.pdf alongside Clear Vegetable Soup handwritten card.