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Cabbage and Beet Soup
1 Med Cabbage; sliced or wedge
3 Garlic; cloves minced
3 Carrot; few
1 Lg Onion
2 Celery; stalks cut in 3rds
3 lb Bone; meat/marrow bones
2 Lemon; (fresh,to taste (froz
2 cn Tomatoes; do not drain (larg
Put meat and bones in a 8 or 12 qt stock pot. Put in cans of tomato, cover with water and bring to a boil. In the meantime, get your veggies ready. Slice beets and carrots, others go in whole. When stock boils, skim off top. Put in beets, carrots, garlic, and other veggies. Turn heat down to a simmer and keep lid on askew. After about an hour, put in garlic and sugar.
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