Monday, December 21, 2015

Cabbage and Beet Soup

Sunday's  main meal of the day was soup!

I don't follow a recipe as such, so this is just a general guideline to be adapted to your taste.  It's one of those recipes that quantity doesn't matter either.

Basic Ingredients:

1 lb ground beef
1 medium onion chopped
1 large can of diced tomatoes and their juice
1 small can tomato paste
4-6 cups beef broth  approximate
1/2 a head of cabbage sliced and chopped
1/3 cup cider vinegar (quantity is flexible based on your tastes)
1/3 cup sugar (quantity is flexible based on your tastes)

Can also add:
2-3 carrots sliced
V-8 instead of tomato paste
celery chopped
other root veggies you want to use up - Last night I needed to use up some beets, so I cut up about a pound of golden and red beets into bite-size chunks and added that.


Brown the ground beef and add the onions while it's browning.  Drain the beef if there's too much fat.  Add all the rest of the ingredients except vinegar, sugar, and cabbage.  Bring to a boil, and simmer for about 20 minutes, and any root vegetables you've added are tender.  Add the cabbage and begin to add the sugar and vinegar, tasting until you get the right amount of sweet/sour tang.  Simmer another 20 minutes or so.

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