SWEET AND SOUR CABBAGE SOUP
1 to 2 pounds beef brisket
1/2 Bermuda or sweet onion, cut in - 1/4 -inch dice
1/2 cup vegetable oil
4 chicken bouillon cubes
2 cups canned plum tomatoes, strained and chopped; juice reserved
1/2 cup ketchup
1/2 cup tomato puree
1/2 cup canned crushed tomatoes
1 teaspoon sour salt (or table salt and a squeeze of lemon)
1 1/2 teaspoons white pepper, or to taste
1 1/2 teaspoons granulated garlic
3/4 cup sugar
1 large head of cabbage, cut in large dice
Cut the brisket into bite-size pieces. In a pot, bring the meat and 4 cups water just to a boil. Cover, reduce heat and simmer until brisket is tender, about 2 hours. Drain meat, reserving liquid. Set aside.
In a large Dutch oven or stock pot, saute the onions in the oil until translucent. Add 4 cups water and bring to a boil. Reduce heat to simmer and add bouillon cubes. Stir to dissolve.
Add the tomatoes and their juice, ketchup, tomato puree, crushed tomatoes, sour salt, white pepper, garlic and sugar; simmer 20 minutes, stirring occasionally.
Add the brisket with its cooking liquid and the cabbage. Simmer an additional 15 to 20 minutes. (Do not allow to boil.) Set aside to cool; refrigerate overnight. Remove congealed fat if desired, reheat and serve. Makes 12 servings.