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8 servings
suggest servings
| 1 | medium | cabbage | sliced or wedge |
| 3 | cloves | garlic | minced |
| 1 | bunch | beet | |
| 3 | each | carrot | |
| 1 | large | onion | |
| 2 | each | celery | cut in 3rds |
| 3 | pounds | meat | with bones |
| 2 | each | lemon | |
| 2 | cans | tomatoes | do not drain |
Put meat and bones in a 8 or 12 qt stock pot.
Put in cans of tomato, cover with water and bring to a boil.
In the meantime, get your veggies ready. Slice beets and carrots, others go in whole.
When stock boils, skim off top. Put in beets, carrots, garlic, and other veggies.
Turn heat down to a simmer and keep lid on askew.
After about an hour, put in garlic and sugar.
Amounts are a matter of preference. It should have a rich, sweet and sour taste.
I break up the meat and stir it back into the soup before serving.
| % Daily Value* | |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 25mg | 1% |
| Total Carbohydrate 6.0g | 2% |
| Dietary Fiber 1.0g | 5% |
| Sugars 2.0g | |
| Protein 1.0g | 2% |
| Vitamin A | 78% | Vitamin C | 16% | |
| Calcium | 2% | Iron | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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tastes great
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