Cabbage Soup

• 1 1/2 lb. flank steak
• 2 1/2 qt. water
• 1 Tbsp. salt
• 1 to 2 bay leaves
• 1 large onion
• 1/2 clove garlic, cut fine
• 1 medium head cabbage
• 2 c. chopped fresh tomatoes or 1 small can tomatoes
• pepper to taste
• 2 Tbsp. lemon juice or vinegar
• 1 Tbsp. fresh chopped dill
• 1 Tbsp. fresh parsley, chopped
• 2 Tbsp. all-purpose flour
• 3 Tbsp. margarine

1. Place meat and water in 5-quart soup kettle.
2. Add salt, pepper, bay leaf and garlic, bring to boiling point; reduce heat and simmer about 1 hour.
3. Shred cabbage coarsely and add tomatoes, vinegar or lemon juice and a little more salt to taste.
4. Simmer gently for another 1/2 hour.
5. Brown the flour in the margarine, until light brown.
6. Add a little of the soup liquid, stirring constantly.
7. Thicken the soup with the mixture.
8. Add chopped parsley and dill.

flank steak, water, salt, bay leaves, onion, clove garlic, head cabbage, tomatoes, pepper, lemon juice, dill, fresh parsley, flour, margarine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=327839 (may not work)