Shredded Cabbage Soup - cooking recipe

Ingredients

2 medium onions, thinly sliced
3 Tbsp. bacon fat or margarine
5 c. beef broth
1 small head cabbage, shredded (about 5 c.)
2 medium potatoes, cubed
1 tsp. salt
dill weed
2 carrots, sliced
1 stalk celery, sliced
2 tomatoes, cut up
1/2 tsp. pepper
sour cream

Preparation

Cook and stir onions in fat or margarine in Dutch oven until tender.
Add beef broth, cabbage, potatoes, carrots and celery. Heat to boiling; reduce heat, cover and simmer until vegetables are tender, about 20 minutes.
Stir in tomatoes, salt and pepper. Simmer, uncovered, about 10 minutes.
Garnish each serving with dollop of sour cream and sprinkle of dill weed.