5 gallons soup stock
4 cups minced onions
4 cups shredded beets
4 cups carrots, diced
8 cups potatoes, cubed
4 celery stalks
6 lbs. Cabbage, shredded
2 cups sweet peppers, shredded
2/3 cup fresh green dill, shredded
1 gallon canned tomatoes
12 tins tomato soup (large)
Salt and pepper to taste
Cover 25 to 30 lbs of soup bones with cold water and let bones simmer very gently all night, in a big food cooker, adding salt and a few stalks of celery.
In the morning strain the soup stock, add all the vegetables and cook until done. Serve with sour cream.
Makes 100 servings