Shredded cabbage soup – s’chee

1 small head green cabbage, coarsely shredded (5 cups), 1 stalk celery, with leaves, sliced, 1 teaspoon salt, 2 (10 1/2 ounce) cans) condensed beef broth, 2 broth cans water, 2 medium carrots, sliced, 2 medium onions, thinly sliced, 2 medium potatoes, cubed, 2 medium tomatoes, coarsely chopped, 3 tablespoons bacon fat, butter or margarine, Dairy sour cream, Dill weed or parsley, Freshly-ground black pepper.

Cook and stir onions in bacon fat in Dutch oven until tender. Add beef broth, water, cabbage, carrots, potatoes and celery. Heat to boiling; reduce heat. Cover and simmer until vegetables are tender, about 20 minutes.Stir in tomatoes, salt and pepper. Simmer uncovered about 10 minutes.Top each serving with sour cream. Garnish with dill weed. Enjoy Shredded cabbage soup - s'chee!