4 lb. chuck roast and soup bones
1 small onion, chopped
10 c. water
1 tbsp. pickling spices
1/2 cinnamon stick
1/2 c. red wine
1/3 c. tomato sauce
1 head of cabbage
2-3 springs of fresh mint
salt to taste
Loaf of French bread, sliced

Bring water to boil, add meat, and spices tied in a clean cloth, wine, onion, tomato sauce, mint and salt. Cover and cook until meat is tender, about 3 hours. Cut cabbage into wedges and add to pot. Cook until tender.

Place bread slices and a sprig of mint into a deep serving dish. Pour the boiling broth and cabbage over the bread. Remove meat to a separate platter. Serve with the sopas.

Serves 6-8.