Preparation / Directions:
*I use 2-1/2 lbs of flanken (short beef ribs with bones) for the flanken, soup meat and knuckle bone
Wash meat and place in an 8 quart pot with 4 quarts of water. Grate cabbage and put in soup pot with the meat. Chop onions and tomatoes; mix with the tomato sauce/puree, sugars and lemon juice, and add to the soup pot. Cover and bring to a boil. Lower heat and simmer 3-4 hours. Remove from the heat and let cool. Refrigerate overnight.
the next day, skim off the congealed fat. Remove meat from the bones and cut into small pieces. Return meat to the pot. Season with salt and pepper and reheat prior to serving.
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