3 c. chicken broth
5 c. water
1/2 lb. carrots, pared & shredded
4 stalks celery, shredded
1 lg. onion, chopped
1 (16 oz.) can stewed tomatoes
1 tsp. salt
1 bay leaf
4 peppercorns
1/2 sm. head cabbage, shredded
1/8 c. fresh lemon juice
1 tbsp. sugar

Combine chicken broth, water, carrots, celery, onion, tomatoes, salt, bay leaf and peppercorns in a large kettle. Simmer, covered, for 1 hour, stirring occasionally. Add cabbage and simmer 15 minutes longer. Stir in lemon juice and sugar, heat. Makes 2 quarts. Serves 6 to 8.