Russian Cabbage Soup

By NickiR

Perfect recipe for finishing up those tomatoes that you rescued before the first fall frost.

Ingredients

• 1 1/2 pounds ground lean beef
• tomatoes, bad parts cut off, and cut in half, about 4 cups
• 4 cubes beef bouillon
• 2 medium carrots, shredded
• 1 onion, chopped
• 1/4 cup white vinegar
• 1/2 cup raw or brown sugar
• 1 Tbsp. Worcestershire sauce
• 1 1/2 teaspoons salt
• 1 Tbsp. ground black pepper
• 2 quarts water
• 3 cloves garlic, finely chopped
• 1 head cabbage, cored and cut into wedges

Preparation

Step 1

Brown the ground beef in a frying pan, breaking it up as you go.

In a large soup pot, add the tomatoes along with some salt and pepper and a good sprinkling of oregano. Leave these boil up as you work the beef.

In the meantime, chop up the onion, garlic, cabbage and carrots, and any other leftover veggies in your fridge. Throw the veggies in the pot. Add the beef. Crumble up the bouillon cubes in a measuring cup with 1 cup of water. Microwave until the water is piping hot and stir until the bouillon is dissolved. Pour into the pot and follow with the remaining water, vinegar and sugar.

Bring to a boil, then turn down and simmer for an hour or two adjusting the flavour as you go.

Freezes well.