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

But every last drop of poison is poison; every spark of fire is fire; and the last bit of flesh that remains in the believer is still enmity. When God’s grace changes our nature, it doesn’t change the nature of the flesh. It conquers it, weakens it, mortally wounds it, so that we are no longer Captain Ahabs by nature; yet his defiant malice smolders in our flesh. By the time Paul wrote Romans, he must have been as Christlike as anyone can expect to be on this side of heaven, and he surely spend his days putting his flesh to death. Still he cried out for deliverance from this irreconcilable enemy (Rom. 7:24).

Kris Lundgaard

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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