Heat 1 tablespoon oil
in large frying pan. Put in meat and brown over high heat. When brown
on all sides, add beef stock. Bring to a boil, then reduce heat to simmer
for one hour. Remove meat from stock and set aside. Put stock in freezer
to chill. Let fat harden on surface, about one hour.
In large soup pot, heat
remaining 2 tablespoons oil. Add onion and carrot, and sauté s
until onion is translucent. Return meat to pot, add water and bay leaf.
Remove stock from freezer
and remove hardened fat. Strain through fine sieve and add to soup. Cook
for 30 minutes. Add cabbage and cook another 30 minutes.
Add potatoes and cook
for 20 - 30 minutes, or until potatoes are soft. Season with salt and
freshly milled pepper to taste.
When ready to serve,
put one or two slices of tomato in soup bowl. Ladle soup over the tomato
and serve. The hot soup will cook the tomato.
Serves: 6 - 8
Try serving this with
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