Russian Cabbage Soup
|Lean beef butt||1⁄2 Pound, cubed|
|Lean pork butt||1⁄2 Pound, cubed|
|Salt pork||1⁄4 Pound, diced|
|Cabbage||1 Small, finely shredded|
|Ripe tomatoes||2 Large, peeled and diced|
|Diced onion||1 Cup (16 tbs)|
|Black pepper||1⁄4 Teaspoon|
|Beef stock||6 Cup (96 tbs) (Made With Short Ribs And Marrow Bones)|
|Freshly grated parmesan cheese/Crisp bacon bits||1 Tablespoon|
|Whipped sour cream||1 Tablespoon|
Saute beef, pork and salt pork to brown slightly.
Add half the cabbage and all remaining ingredients, except cheese garnish.
Cover, bring to boil, lower heat and simmer 1-1/2 hours, or until meat is tender.
Remove bay leaf.
Bring to boil, add rest of cabbage and cook until tender-crisp.