Mom'S Sweet And Sour Cabbage Soup

• 1 Jar Sweet and Sour Harvard Beets
• 1 Jar Red Cabbage (Sweet and Sour)
• 1 Small Can Sauer Kraut
• 1 large can whole tomatoes
• 1 piece of Chuck Roast (about 3 lbs cut into large chunks)
• 1/2 tsp Citric Acid Salt (Sour salt)
• Can be found in the Jewish (Ethnic) food aisle in a bottle about the size and shape of a lemon pepper seasoning bottle
• About 1/4 cup sugar (to taste)

1. In Dutch Oven, add meat, beets, cabbage, canned tomatoes. sour salt and sugar. Fill with water that you have gotten from swishing out the jars and tomato can.
2. Bring to boil, then cover and simmer for 1-1/2 hour. Then add kraut, mix well and taste-you will probably want to add sugar by the tablespoonful.
3. Simmer for another 1 hour. The meat can be served separately with horseradish.
4. As with all soups, it always is better reheated especially if you freeze some of it.
5. After refrigerating, remove any fat on top.

sweet and, red cabbage, sauer kraut, tomatoes, salt, lemon pepper, sugar

Taken from www.epicurious.com/recipes/member/views/moms-sweet-and-sour-cabbage-soup-50043120 (may not work)