redundant cabbage soup

Serves 12+

2 pounds beef for stew
1 white onion, diced (optional)
1 large head green cabbage, sliced
1 large can tomato juice
2 pounds baby carrots
vegetable oil to cover the bottom of the soup pot
splash of lemon juice
salt and pepper


Pour enough vegetable oil into soup pot to just cover the bottom.

Brown stew meat (and diced onion)

Add sliced head of green cabbage and baby carrots.

Add enough water to fill about two-thirds of the soup pot.

Add large can of tomato juice until pot is full.

Add splash of lemon juice (about 1/4 cup). Salt and pepper to taste.

Simmer this soup for hours -- preferably all day long. The soup gets thicker and tastier with longer cooking.

When this cabbage soup is served for both lunch and dinner, it tastes better when served the second time -- hence the name: redundant soup

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Review:
5 forks -- great taste