Ingredients
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2 -3 lbs blade steaks (cooked and shredded, You may use blade or crossrib roast or steak)
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3 cups cold water
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2 (28 ounce) cans tomato juice
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1 large cabbage, cut into bite size pieces
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1 large onion, chopped
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3 large carrots, chopped
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3 potatoes, peeled and cubed
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1 teaspoon salt
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1 teaspoon pepper
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4 tablespoons sugar
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2 lemons, juice of
Instructions
- Place roast or steak in a big pot.
- Cover meat completely with water.
- Cover with lid and let come to a boil.
- After water is boiling, reduce heat to simmer and cook until meat is tender and shreds easily.
- Remove meat from pot and shred with fork.
- Leave water in pot and add 2 large cans of tomato juice, cabbage, onion, carrots, potatoes and shredded meat.
- Season with salt and pepper, add lemon juice and sugar to taste.
- Cook on low heat 1- 1 1/2 hours-- until all vegetables are cooked-- you may re season with more lemon, sugar or salt and pepper as needed to taste-- Serve with lots of rye bread-- enjoy.