Cabbage and Hamburger Soup
1 lb. lean ground beef
2 lg. onions, sliced
3 medium carrots, cut into 1/4" thick coins
3 stalks celery, diced fine
8 cups beef broth or bouillon
1 head cabbage, shredded (1 1/2 to 2 lbs.)
1 can (6 oz) tomato paste
3 T. chopped fresh dill or parsley
Sour cream
Brown beef in kettle with onion, carrots, and celery. Pour off any fat. Add broth and bring to boil. Stir in cabbage and tomato paste. Reduce heat. Cook covered for about 1 hour or until vegetables are tender. Sprinkle with dill or parsley and serve with sour cream on top. Serves 6 to 8
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Another Great Group of *~ Beth ~*
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