Hearty and delicious - especially in autumn and winter
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1 & 1/2 pounds ground lean beef
1 (14.5 ounce) can diced tomatoes (I used 3 fresh tomatoes, chopped) 1 (8 ounce) can tomato sauce I cup of chicken stock or beef bouillion 2 medium carrots, chopped 1 onion, chopped 3 stalks celery, chopped 2 tablespoons white vinegar
1/3 to 1/4 cup white sugar 1 teaspoons salt 1/2 teaspoon ground black pepper 2 quarts water, divided 3 cloves garlic, finely chopped 1 head cabbage, cored and cut into wedges |
- Brown ground beef in skillet. Drain on paper towels to absorb grease. Set aside.
- Sauté onion, celery, and carrots in same skillet until a little limp.
- In a large pot, combine diced tomatoes, tomato sauce, chicken stock, sautéed veggies, and browned beef.
- Add sugar, vinegar, salt, and pepper. Pour in 1 quart of the water and bring to boil. Cover and simmer for 20 minutes over low heat.
- Pour in another quart of water, and return to a slow boil. Add garlic and cabbage. Simmer for 25 minutes, until cabbage is tender. Ladle into soup bowls to serve.