Shredded Cabbage Soup (S'chee)

Yield: 12 (3/4 cup) servings

Ingredients

• 2 medium onions, thinly sliced
• 3 tablespoons bacon fat, butter
• 2 (10 1/2 ounce) cans) condensed beef broth
• 2 broth cans water
• 1 small head green cabbage, coarsely shredded (5 cups)
• 2 medium carrots, sliced
• 2 medium potatoes, cubed
• 1 stalk celery, with leaves, sliced
• 2 medium tomatoes, coarsely chopped
• 1 teaspoon salt
• Freshly-ground pepper
• Dairy sour cream
• Dill weed or parsley

Instructions

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 for about 10 minutes.
4. Top each serving with sour cream.
5. Garnish with dill weed.