Ingredients

Instructions

  1. In a large soup pot or dutch oven, brown meat on all sides in olive oil under medium high heat. Season the meat with salt, pepper, or your favorite spices while cooking. When browned all over, remove the meat to a separate plate.
  2. Add the onion, parsnips, carrots and celery to the pot, plus a little more oil (if needed to prevent sticking). Cook over medium heat, stirring often, until browned and softened.
  3. Add in the can of stewed tomatoes, cutting up the large slices of tomatoes into smaller pieces.
  4. Add in the cans of beef consomme and 3 cans of water. You can also use beef broth or French onion soup as well.
  5. Place the meat back into the pot. Bring to a boil over high heat, then reduce heat to low, cover and simmer for one hour.
  6. After one hour, add the cabbage and sauerkraut to the pot. Again, bring to a boil, cover, and simmer on low heat for another hour.
  7. After another hour has gone by, add the juice of 2 or 3 lemons to the soup and the brown sugar. You may need more of each to taste, the soup should definitely be sweet, and sour.
  8. Enjoy!