Rumanian Cabbage Soup

Rumanian Cabbage Soup-Very similar to simple Polish borsch; sugar, vinegar, and dill give this soup a sweet-sour flavour

3lbs. beef chuck, in one piece.

1 onion

1 clove garlic

A few sprigs parsley

3lbs. beef soup bones

1 bay leaf

1 head cabbage

2 qts. water 

1 Tbsp. sugar

1 tsp. salt    

1 Tbsp. vinegar

1/4 tsp. pepper

1 can (19 oz.) tomatoes 

      Minced fresh dill or dill seeds

Put all ingredients, except last 4 in large kettle. Bring to boil and simmer covered, 11/2 hours. Shred cabbage coarsely and add with sugar and vinegar to soup. Continue simmering11/2 hours longer, or until meat is very tender. Skim off any fat. Remove meat and cut in bite-size pieces. Cut marrow from soup bones and return with meat to soup. Add more seasoning if necessary. Serve hot with sprinkling of dill. Makes: about 4 quarts. ©Al (Alex-Alexander) D. Girvan. All rights reserved.