1 head cabbage
1 tbsp. caraway seeds
1 tsp. salt
1 (46 oz.) can tomato juice
2 carrots
Dash of pepper
1 tbsp. onion flakes
1 tbsp. brown sugar
Juice of 1/2 lemon
2 stalks celery
2 c. tomato puree
2 c. water

Pour the tomato juice, water and tomato puree into a large pot. Slice the cabbage into quarters, remove the hard core. Cut each quarter into small pieces and add them to the pot. Chop each quarter into small pieces and add them to the pot. Chop celery including the leaves, and carrots. Add them to the pot. Add the juice from half a lemon, onion flakes, caraway seeds, sugar, salt, and pepper. Carry the pot to the stove, and place it on a medium-high heat. Stir with a wooden spoon. When the soup starts to boil, turn the heat to low. Cover and pot and let the soup simmer. Cook very gently for 1 hour or until the vegetables are tender.