Kapusta I

Kapusta (Hot Cabbage Soup)

10 cups shredded cabbage (2 lbs.) 2 T. salt 1/2 t. white pepper 1 cup chopped onion 1 1/2 quarts water 1 1/2 lbs. beef chuck (flank style ribs) 1 large soup bone 2 cans tomato puree (1 lb. each) 8 peeled small whole potatoes (2 lbs.) 1 t. sour salt (optional) 2 T. sugar 2 cloves garlic, crushed

In large kettle, mix cabbage, salt, pepper, onion and water. Bring to boil, covered. Add beef, soup bone and tomato puree. Bring to boil. Reduce heat; Simmer covered 1 hour. Add potatoes. Cover and simmer 1 hour. Twenty minute before end of cooking time, add sour salt if used and sugar. Refrigerate overnight. Skim off fat. Next day, reheat gently. Five minutes before serving, add garlic. To serve, pour into tureen or individual bowls. Beef can be served separately or cut up and added to soup. Serves 8 Source: My Old Recipes

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