Ingredients:
1� lbs lean rump or chuck roast cut into 1" cubes
2 cups tomatoes, cooked and chopped
1 large onion, chopped
1 bay leaf
1 clove garlic, minced
3 quarts cold water
1 medium head cabbage, shredded
2 Tbsp. sugar
2 Tbsp. white vinegar
1 Tbsp. fresh lemon juice
Salt and pepper to taste
Low-fat sour cream for garnish
---Preparation:
In a large soup pot, cover the beef, tomatoes, onion, bay leaf, and
garlic with the cold water. Let stand for 1 hour.
Simmer, covered
for 2-3 hours.
Remove the bay leaf and add the cabbage, sugar, vinegar, salt and pepper.
Simmer for 15 minutes or until the cabbage is tender.
Before serving, add the lemon juice and garnish each serving with a dollop of the sour cream.