1 (28 oz.) can tomatoes
6 c. water
3 lb. beef brisket
2 soup bones, optional
1 (6 oz.) can tomato paste
2 lb. cabbage, coarsely shredded
2 tbsp. coarse salt
3/4 c. sugar (or less to taste)
Juice of 1 lemon, or to taste
Dash cayenne pepper
Dash paprika

Combine tomatoes and water in large stockpot and bring to boil. Remove all but thin layer of fat from beef and cut into large chunks.

Add beef, bones, tomato paste, cabbage, salt, sugar, lemon juice, cayenne and paprika to stock pot, stirring to blend. Simmer with lid ajar, 2-2 1/2 hours or until meat is tender. Remove bones before serving. Makes 6-8 servings.