Cabbage and Beet Soup

1. 1

   Put meat and bones in a 8 or 12 qt stock pot.

2. 2

   Put in cans of tomato, cover with water and bring to a boil.

3. 3

   In the meantime, get your veggies ready.

4. 4

   Slice beets and carrots, others go in whole.

5. 5

   When stock boils, skim off top.

6. 6

   Put in beets, carrots, garlic, and other veggies.

7. 7

   Turn heat down to a simmer and keep lid on askew.

8. 8

   After about an hour, put in garlic and sugar.

9. 9

   Amounts are a matter of preference.

10. 10

    It should have a rich, sweet and sour taste.

11. 11

    I break up the meat and stir it back into the soup before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.