Name: S'chee
Ingredients: 2 Medium onions, thinly sliced; 2 tb Bacon fat; 2 Cans condensed beef broth; (10 1/2 oz.); 2 Soup cans water; 1 Small head green cabbage; Coarsely shredded(5 cups); 2 Carrots, sliced; 2 Medium potatoes,cubed; 1 Stalk celery(with leaves),; Sliced; 2 Tomatoes, cut up; 1 ts Salt; Freshly ground pepper to tae; Dairy sour cream; Dillweed

We have no right to murmur at sickness, and repine at its presence in the world. We ought rather to thank God for it. It is God’s witness. It is the soul’s adviser. It is an awakener to the conscience. It is a purifier to the heart. Surely I have a right to tell you that sickness is a blessing and not a curse, a help and not an injury, a gain and not a loss, a friend and not a foe to mankind. So long as we have a world wherein there is sin, it is a mercy that it is a world wherein there is sickness.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy	Russian	Soups, Ethnic, Russian	12	Servings

INGREDIENTS

2		Medium onions, thinly sliced
2	tb	Bacon fat
2		Cans condensed beef broth
		(10 1/2 oz.)
2		Soup cans water
1		Small head green cabbage
		Coarsely shredded(5 cups)
2		Carrots, sliced
2		Medium potatoes,cubed
1		Stalk celery(with leaves),
		Sliced
2		Tomatoes, cut up
1	ts	Salt
		Freshly ground pepper to tae
		Dairy sour cream
		Dillweed

INSTRUCTIONS

Cook and stir onion in bacon fat in Dutch oven until tender. Add beef
broth, water, cabbage, carrots, potatoes and celery. Heat to boiling;
reduce heat. Cover and simmer until vegetables are tender, about 20
minutes. Stir in tomatoes, salt and pepper. Simmer uncovered about 10
minutes. Top each serving with sour cream; garnish with dill. formatted by
Millie Ellis Feb'98
Posted to MM-Recipes Digest  by "Robert Ellis" <rpearson@snowcrest.net> on
Oct 31, 1998

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