Russian Cabbage Soup Recipe

1. Place beef, pork, cabbage, tomato and onion in a large, heavy kettle.

2. Add stock, bay leaf, salt and pepper. Bring to a boiling. Reduce heat and simmer for several hours or until meat is tender.

3. Remove the meat from the soup, slice it and arrange it on a platter.

4. Pour soup into a hot tureen and garnish with several dollops of sour cream. Serve the soup in individual bowls at the table and pass meat platter.

Serving Suggestions For a hearty lunch: With sour black bread and butter, and a stein of beer, followed by a dessert of vanilla custard and either coffee or tea.