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Beef and Cabbage Soup
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Serves: 6

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Ashkenazi Meat Soup

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Ingredients

2 pounds cabbage, shredded
1 large onion, chopped
Salt to taste
2 pounds brisket of beef
2 quarts boiling water
1 carrot
1/2 cup vinegar or lemon juice
4 tbs. brown sugar
1 tbl. browned flour
1 tbl. shortening

Directions

  1. Shred or chop the cabbage and onion.
  2. Mix cabbage and onion and salt lightly, then let stand about 45 minutes. Squeeze out the moisture.
  3. Sear the meat in the pot in which soup is to be cooked. When brown on all sides, add the cabbage and continue to sear meat and vegetables. When light brown, stir in the boiling water, add grated or diced carrot and the seasonings.
  4. Cook over a low heat about 1-1/2 hours, or until meat is tender.
  5. Draw out a cup of soup and add 1 tablespoon browned flour and 1 tablespoon
  6. shortening, stirring until smooth. Add to soup a couple of minutes before serving time to thicken.

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