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Cabbage and Beef Soup
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Great flavor for this wonderful cabbage and beef soup with tomatoes.

Serves: 6-8

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Ashkenazi Meat Soup

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2 pounds cabbage
1 large onion
2 tbl vegetable oil
2 pounds brisket of beef
1 can (14 oz.) stewed tomatoes
2 quarts boiling water
1 carrot, diced
1/2 cup vinegar or lemon juice
4 tbs. brown sugar
Salt and pepper, to taste


  1. In a food processor, shred the cabbage.
  2. Chop onion and mix with cabbage. Salt lightly and set aside for 45 minutes.
  3. Squeeze out excess liquid from cabbage and onion mixture.
  4. In a soup pot add vegetable oil and sear the beef on all sides.
  5. Add the cabbage and onion mixture and continue to brown (about 5 minutes). Stir in boiling water and add stewed tomatoes, diced carrot, vinegar, salt, pepper and brown sugar.
  6. Simmer for 1-1/2 hours, or until meat is tender.

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