2 lbs. beef chuck short ribs, cut into 2-inch pieces
8 c. water
1 c. chopped onion
1/4 c. dry sherry (optional)
4 tsp. salt
1/2 tsp. pepper
2 medium potatoes, diced
3 medium carrots, diagonally sliced into bite-size pieces
1 lg. can tomatoes

About 1 (4 oz.) bottle horseradish

About 3 hours before serving: In 6-quart Dutch oven or saucepot over high heat, heat short ribs and water to boiling. With spoon, skim off foam. Add onion, sherry, salt, pepper; heat to boiling.

Reduce heat to low; cover and simmer 1 1/2 hours. Add potatoes, carrots and 1/2 head cabbage (we prefer Savoy but any kind may be used - even Chinese cabbage/Napa or Bok Choy; over high heat, heat to boiling. Reduce heat to barely a simmer; for best flavor, do not boil.

Reduce heat to low; cover and simmer for 30 minutes or until meat and vegetables are tender. Add tomatoes and heat through. Serve soup and let persons dip meat in horseradish.

Serves 6.