6 c. water
2 carrots, pared and sliced
2 celery ribs, sliced
1 potato, pared and diced
1/2 c. chopped fresh onion
2 c. chopped, peeled fresh tomatoes
1 1/2 tsp. salt
1 bay leaf
4 peppercorns
3 c. shredded cabbage
1/4 c. fresh lemon juice
1 tbsp. sugar

Combine water, carrots, celery, potato, onion, tomatoes, salt, bay leaf, and peppercorns in a large kettle. (Note: semivegatarians can replace 3 cups water with 3 cups chicken broth to produce a thicker soup.) Simmer, covered, for 1 hour, stirring occasionally. Add cabbage and simmer 10 minutes longer. Stir in lemon juice and sugar. Makes 2 quarts, enough for 6 to 8 servings.