Instructions: This is an easy one. Place meat, bones, onions, carrots, and celery into 8 qt. large soup pot. Add water, almost to top. Add tomato puree. Add salt and pepper. Bring to boil, then lower heat to simmer. Add sugar and sour salt OR lemon juice OR vinegar. Cook until meat is tender. Taste it and adjust for sweet and sour to your familys liking. Add more sugar if not sweet enough, more sour if too sweet. The first taste should almost make your mouth pucker. Remove meat. Add sliced cabbage and potatoes, and bring soup back to boil, lower head again and cook until potatoes and cabbage are tender, around 25 minutes.

You can serve this in either of two ways: (1) slice meat and remove potatoes from with slotted spoon. Serve the meat and potatoes on serving platters at the table. (2) Slice or chunk meat and return to pot and serve up as a one dish meal.

This is really yummy with a good dark pumpernickel bread.

*Note. since this is a peasant type soup, the measurements dont need to be exact. Feel free to adjust the amounts to your own tastes and needs.

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