3 c. chicken broth
3 c. water
1/2 c. shredded carrots
1/2 c. sliced celery
1 lg. potato, pared & diced
1/2 c. chopped onion
2 c. peeled fresh tomato, chopped
2 1/2 tsp. salt
4 peppercorns
3 c. shredded cabbage
1/4 c. fresh lemon juice
1 tbsp. sugar
1 bay leaf

Combine broth, carrots, celery, potatoes, onions, tomatoes, salt, bay leaf and peppercorns. Simmer 1 hour, stirring occasionally. Add cabbage, simmer 10 minutes more. Stir in lemon juice and sugar. Serve hot. Makes 2 quarts or 6-8 servings.