Cabbage Soup

Ingredients

• 1.1 kilogram beef brisket, soup brisket
• 2.1 kilogram beef soup bones
• 3.3 litre water, approximately 3 litres
• 4.1 onion
• 5.7 carrots, peeled; whole
• 6.1 beetroot, large; peeled; whole
• 7.2 cabbage, large; shredded coarsely; core removed
• 8.425 gram canned tomatoes, sieved
• 9.sugar, start with ½ cup
• 10.lemon juice, start with ½ cup
• 11.salt and pepper, start with 1 tablespoon salt and a dash of pepper

Method

1. 1.Boil up the water, soup meat and the bones. Skim well.
2. 2.Add the onion, carrots and beetroot. Cook until the carrots and the beet are soft — about 3 hours. Remove the onion, carrots and beetroot.
3. 3.Add the sliced cabbage — no core. Sieve the tin of tomatoes and add to the soup.
4. 4.At this stage add a tablespoon of sugar. It removes the acid from the tomatoes.
5. 5.Add the sugar, lemon juice, salt and pepper — start with ½ cup sugar, ½ cup lemon juice, a tablespoon of salt and a dash of pepper.
6. 6.Simmer a further 2 hours. Adjust the seasoning. Skim off any excess fat if necessary.

Notes

• Card note: 'The soup meat can be removed at the time you take out the carrots; wash off and add to the soup after the cabbage has been added.'
• Card note: 'This soup freezes very well.'
• A classic sweet-and-sour Jewish cabbage soup — the sugar and lemon juice balance is key.