This recipe has been in the family for quite some time. I remember having it as a child and it is still one of my favorite soups.
1 2-3 pound beef roast
1 head of cabbage
1 quart of tomato juice (I use homemade)
6 yukon gold potatoes (peeled and quartered)
1 pound of carrots (peeled and cut into thirds)
2 stalks of celery
1 onion (peeled and cut in half)
a small bunch of parsley
Fill a large stock pot about 2/3 of the way up with water. Place the cabbage, beef roast, tomato juice, celery, onion and parsley in the pot. Season with salt and pepper. Simmer for 4-6 hours (keep the lid on the pot).
After the stock has cooked, strain it through a sieve, reserving the meat. Place the meat back into the stock. Add the carrots and potatoes. Simmer for 20-30 minutes or until carrots are tender.
Serve with extra fine egg noodles.