5 to 6 slices bacon, cut-up OR 1 stick butter
2 lg. onions, chopped (1 Spanish one)
6 carrots, sliced
4 stalks celery, sliced (including tops)
1 env. dry onion soup mix
2 c. canned tomatoes (optional), crushed & peeled
4 to 6 c. water
4 beef bouillon cubes
1 head (4 lb.) cabbage, shredded
2 tsp. salt
1/2 tsp. pepper
3 tsp. caraway seeds
2 tsp. fennel seeds
2 tsp. dill seeds
2 tbsp. lemon juice or vinegar
2 to 3 tbsp. sugar (to taste)
Sour cream (optional)

Fry bacon in 6-quart Dutch oven or stock pot until golden crisp. Add onions, carrots and celery and cook for 15 minutes. Add onion soup mix, tomatoes, water and bouillon cubes. Simmer while shredding and adding the cabbage, salt, pepper, caraway, fennel and dill seeds. Bring to a boil, reduce heat and simmer for about 30 minutes or until the cabbage is tender. Add the lemon juice or vinegar and the sugar and simmer for about 5 minutes longer. Correct seasoning.

Serve hot topped with 1 tablespoon of sour cream if desired and with rye bread. Tastes even better when reheated and can be kept for two weeks when refrigerated in covered containers. Yields 16 cups.

Lenten if bacon and beef bouillon cubes omitted.