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Shredded Cabbage Soup (S'chee)



  1. Cook and stir onions in bacon fat in Dutch oven until tender.
  2. Add beef broth, water, cabbage, carrots, potatoes and celery. Heat to boiling; reduce heat. Cover and simmer until vegetables are tender, about 20 minutes.
  3. Stir in tomatoes, salt and pepper. Simmer uncovered about 10 minutes.
  4. Top each serving with sour cream.
  5. Garnish with dill weed.

Makes 12 (3/4 cup) servings.


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