Hanukkah recipe: Sweet-and-Sour Cabbage Soup

Serves 8

- 1 pound top round, cut into 4 pieces
- 1 quart beef broth
- 1 cup water
- 1 can (28 ounces) peeled and diced tomatoes, with juices
- 1 can (8 ounces) tomato sauce
- 1 medium yellow onion, finely chopped
- 1 rib celery, chopped
- 1 medium carrot, peeled and chopped
- ½ large green cabbage, cored and thinly shredded, divided
- About 1 tablespoon wine vinegar
- 1 teaspoon salt
- About 1½ tablespoons sugar
- 1¼ teaspoons dried thyme, divided
- 3 tablespoons golden raisins
- ½ teaspoon freshly ground black pepper

1. Put meat, broth and water in a 6-quart pot and bring to a boil. After 5 minutes skim off foam that has risen to the top. Add tomatoes with juices, tomato sauce, onion, celery, carrot, half of the cabbage, vinegar, salt, sugar and 1 teaspoon thyme.

2. Bring mixture back to a boil. Cover and simmer 1 hour. Add remaining cabbage and continue cooking 45 minutes.

3. The beef should be tender at this point. If not, cook a little longer. Then remove beef from soup and add raisins. Shred beef and put back into soup; season with pepper and remaining ¼ teaspoon dried thyme. Simmer another 20 minutes. Adjust seasonings to taste with additional vinegar, sugar, salt or pepper.

Adapted from "Joan Nathan's Jewish Holiday Cookbook."