Categories: Soup

Ingredients

• 2 T. oil
• 1/2 lb. beef shank bones
• 1/2 lb. beef bottom round steak
• 5 c. beef stock
• 2 large tomatoes cut up
• 2/3 c. ketchup
• 1/4 c. sugar
• 1/2 tsp. sour salt (see note)
• 2 lb. cabbage, cut into bite-size pieces

Directions

1. Brown shank bones and round steak in oil in a 6 qt. stockpot. Carefully add beef stock, tomatoes, ketchup, sugar and sour salt to meat in pot; stir. Bring to a boil; reduce heat and cover; simmer for 1 hour.

2. Remove meat and bones from the mixture; cool slightly. Remove and discard the bones and any fat from the meat. Cut the meat into bite-size pieces. Return the meat to the pot. Stir in the cabbage. Bring the mixture to boil; reduce heat. Cover and simmer for 20 minutes, or until cabbage is tender.

3. Note: Sour salt is also called citric acid; found in the kosher food section of the supermarket.

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