• 1 small cabbage
• 1 medium sized onion
• 2 quarts water
• 2 cups canned tomatoes (whole)
• 1 teaspoon salt
• Pepper to taste
• Juice of 1 lemon
• ¼ cups sugar
• yogurt

Shred cabbage, dice onion and add to boiling water. Boil very slowly 20 minutes. Add rest of ingredients. Simmer 1 ½ hours. Taste from time to time to improve flavor by correcting seasonings. Serve soup hot-top with yogurt. The hot soup – cold yogurt combination will appeal to your taste buds.

• 2 cups yogurt
• 4 cucumbers
• Salt, sugar
• 2 tablespoons oil
• 1 teaspoon vinegar (mix with oil)

Peel cucumbers and cut in thin slices. Season with salt and sugar. Mix with a fork, add oil and vinegar, Fold in yogurt.