Polish Soup
1 lb. Kielbasi, sliced
1 sm. head green cabbage, chopped
1 lg. onion, chopped
1 qt. beef stock or 4 c. bouillon cubes in 4 c. water
1/4 c. Borden's Reallemon
1 lb. stew beef, cut in 1 inch sqs.
1/2 lb. pitted, dried prunes
1 lb. apples
Salt and pepper to taste
Sour cream

Slice the Kielbasi - 1 inch pies. Chop the cabbage and onion; put them all on to simmer in beef stock with lemon juice. Cube the beef and put on to simmer in a pot with cold water. Skim from time to time and when the broth remains clear, add to the cabbage pot. Cut prunes in half and add them.

About 1/2 hour before you want to serve the soup, slice the apples into pie wedges, remove cores, but leave skin; stir apples into soup. Salt and pepper to taste. When served, offer a generous bowl of sour cream for garnish. Enjoy!