Ingredients
- 6 beef bouillon (cubes)
- 1 onion (diced)
- 1 bay leaf
- 1/2 head cabbage (shredded)
- 1,400 ml tomato juice
- 700 ml water
- 4 slices carrots (sliced)
In a large pot, combine tomato juice, water, cabbage, carrots, onion, bouillon and bay leaf, and simmer for an hour. Remove bay leaf before serving.
