To keep the parts of this meal within the same country, this flavorful soup can be enhanced with Russian "corn rye" bread, with or withoutseeds. A large bowl of this tasty soup with a slice or two of buttered Russian rye, can be a meal in itself.
2 Packages flanken or short ribs (trim all fat)
2 16 oz. cans tomato sauce
1 8 oz. can tomato sauce
1 12 oz. can tomato paste
l 3 lb. head cabbage
3 large onions, halved and sliced
4 tablespoons sugar, 5 packages sweet and low or agave nectar (can be found in
some health food stores)
1 tablespoon fresh lemon juice
salt and black pepper to taste
Fill an 8 quart pot with 4 quarts of water. When water comes to boil, put the flanken or short ribs in to the pot. Bring it to a boil, then skim off the residue at the surface of the water. Add the cans of tomato sauce and tomato paste. Add the onions to the pot. Cut the cabbage into quarters, discarding the hard center part of each piece. Shred the cabbage by hand or in a food processor, and add it to the pot of soup. Keep the flame on medium to low, and cover the pot. Season with sugar, sweet and low or agave nectar, plus the lemon juice, salt and pepper. You may have to add a little more of the above seasoning. The cabbage soup should have a sweet and sour taste. This recipe makes a large amount. You can freeze it in several smaller containers, or if you want less, just make half the amount. I always feel that as long as I'm making the soup, it's just as easy to make a lot of it so that I can freeze it to use next time. The soup should cook for 2 1/2 to 3 hours.