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1
Sprinkle the meat on all sides with salt, then place it in a heavy, 8-quart pot. Place over medium-high heat and sear until browned on both sides, turning several times. Remove and set aside on a plate.
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2
Immediately add the oil and the sliced onion. Saute for 5 minutes, until onions are wilted.
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3
Add the tomato wedges and stir with the onions for 2 or 3 minutes, until the tomato juices start bubbling.
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4
Add half the cabbage. Place the meat on the cabbage, then top with the remaining cabbage. Add water, salt, pepper and sugar. Cover and bring to a boil.
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5
Lower heat and simmer, covered, very gently, for 2 to 2 1/2 hours, stirring occasionally, until the meat is so tender it practically falls apart when prodded with a fork.
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6
Stir in the lemon juice and taste for seasoning, adjusting with additional salt, pepper, sugar or lemon juice, as desired.
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7
Refrigerate the soup overnight, then skim off the hardened fat. Strip the meat into large pieces, discarding bones. Return the meat to the soup. Reheat the soup.
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8
Serve piping hot in a deep bowl with a boiled potato on the side, or serve in a flat bowl with quarters or chunks of potato in the bowl with the soup. Sprinkle with dill only if you are one of those cooks who feel compelled to garnish; the mahogany colored soup is beautiful as is.
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9
Advance Preparation: The soup is much better if made a day ahead and reheated. It also freezes very well. In either case, however, it's flavor will require refreshening. Taste carefully for salt, pepper and lemon juice.
