White Cabbage Soup

photo taken by Olga Massov, on November 29, 2008, CC licensing

- 600 g beefbones
- 1 kg beef
- 200 g onions
- 600 g tomatoes
- 1.50 kg white cabbage
- 100 g raisins
- salt, pepper, sugar and lemon juice to taste

Make a broth of the beef, bones and 2 litres of water. Clean, trim and cut up the cabbage, chop the onion, peel and cut up the tomatoes. Simmer all the ingredients in the strained stock for about 40 minutes. Towards the end add the raisins, and lemon juice and season with salt, pepper and sugar

Sephardic or Askhenazi