3 lb. beef (plate flank, breast flank, or brisket) or beef bones
2 1/2 qt. water
1 (2 1/2 lb.) can tomatoes
2 onions, chopped
4 lb. cabbage, coarsely shredded
2 tsp. salt
1/2 c. lemon juice
1/2 tsp. freshly ground black pepper
4 tbsp. sugar
1/2 lb. sauerkraut, drained (optional)
2 slices rye or wheat bread, trimmed

Combine the beef or beef bones, water, tomatoes, and onions in a saucepan. Bring to a boil. Skim the top. Cover and cook over medium heat for 1 hour. Add the cabbage, salt, and pepper. Cook over low heat for 2 hours.l Soak the bread in water 5 minutes. Drain and add to the soup. Season. Soup should have a more sour than sweet taste. Cook 15 minutes or until meat is tender. Serve the soup and meat at the same time.