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Submitted by Richard Hauck.

Richard's Cabbage Soup

4 (14-ounce) cans beef broth
1 (14-ounce) can vegetable broth
1 1/2 cups shredded carrot
1 head red cabbage, shredded
1 (16-ounce) package refrigerated sauerkraut, drained and rinsed
1 1/2 pounds extra lean stew meat
1 cup chopped onion
1 (15-ounce) can Mexican-style tomatoes
1/4 cup chopped flat-leaf parsley
3 tablespoons lemon juice
3 tablespoons granulated sugar
2 teaspoons salt
2 cloves garlic, finely chopped
2 bay leaves
1 teaspoon dried thyme
1/2 teaspoon paprika

1. Place beef and vegetable broth into a stockpot and bring to boil. Add carrot, cabbage and sauerkraut.
2. Cut stew meat into bite-size pieces and add to pot. Cook at medium heat for about 1 hour.
3. Add remaining ingredients and cook on low heat for about 1½ hours. For an extra treat, add a dollop of sour cream to your soup bowl when served.

Makes 12 servings.

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