Ingredients

• 1 1/2 pound lean rump or chuck roast, cut into 1″ cubes
• 2 cups cooked chopped tomatoes
• 1 large onion; chopped
• 1 bay leaf
• 1 clove garlic; minced
• 3 quarts cold water
• 1 medium head cabbage; shredded
• 2 tablespoons sugar
• 2 tablespoons white vinegar
• 1 tablespoons fresh lemon juice
• Salt and pepper to taste
• Low-fat sour cream, for garnish

Directions

1. In a large soup pot, cover the beef, tomatoes, onion, bay leaf, and garlic with the cold water. Let stand for 1 hour. Simmer, covered, for 2-3 hours.
2. Remove the bay leaf and add the cabbage, sugar, vinegar, salt and pepper. Simmer for 15 minutes or until the cabbage is tender.
3. Before serving, add the lemon juice and garnish each serving with a dollop of the sour cream.