Cabbage Soup - cooking recipe

Ingredients

2 lb. beef brisket, plus extra beef bones (2 to 3)
2 qt. water
2 large onions, sliced
3 c. fresh or canned tomatoes, cut up
3 lb. cabbage, shredded
2 tsp. salt
1 tsp. pepper
1 tsp. garlic powder
2 Tbsp. lemon juice
2 Tbsp. sugar

Preparation

Combine brisket, bones and water in deep pot.
Add onions and tomatoes and bring to boil.
Skim off any foam and reduce heat to low.
Simmer 1 hour uncovered.
Add cabbage, salt, pepper and garlic and cook another hour over low heat.
Stir in lemon juice and sugar; cook 20 minutes longer on low heat.
Taste to correct seasoning.
Remove bones.
Slice meat and serve as a garnish with soup.
Serves 6 to 8.