————————-MAMA LEAH’S JEWISH KITCHEN————————- 2 Onions,coarsely chopped
1 Carrot,peeled sliced thin
6 c Beef broth(can use boul cube
1 Small head cabbage
1/2 c Sauerkraut,rinsed under cold
Running water and chopped 1 Ripe tomato,peeled chunked
1 c Canned Italian,tomatoes cut
Into chunks 1 Clove garlic,crushed
2 c Water
Salt if necessary Lemon wedges,optional Saute onions and carrot in corn oil in the bottom of a 5 quart soup kettle,until softened,about 10 minutes.Combine with remaining ingredients, (except lemon wedges)and simmer over low heat,covered,but with lid askew for 50 minutes.Taste for salt and serve in hot bowls.Serve with lemon wedges if desired….This is not my favorite cabbage soup…