Lunch: Beef Cabbage Soup Recipe

Ingredients

1 beef roast (1-1/2 pounds)
1 to 2 tablespoons vegetable oil
1 onion, chopped
1 pound carrots, sliced
3 celery ribs, chopped
4 tomatoes, peeled and cut into wedges
1 tablespoon salt
1/2 teaspoon pepper
1 teaspoon dill seed
1 tablespoon chopped fresh parsley
2 pounds cabbage, shredded
1 pound sauerkraut, rinsed and drained
1 garlic clove, minced
2 tablespoons butter

Instructions

In a large kettle, brown met in oil on both sides. Add onion, carrots, celery, tomatoes, salt, pepper, dill seed, parsley and enough water to cover. Cook, covered, about 2 hours. In a large skillet, saute cabbage, sauerkraut and garlic in butter until cabbage is wilted. Add cabbage mixture to meat. Simmer, covered, 1-1/2 hours. Remove meat and cut into bite-size pieces; return to kettle and heat through.

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