2 tablespoons Tuscanini Olive Oil

3 to 4 sticks (beef) pepperoni, sliced into 1/2-inch slices

1/2 cabbage, cut in 1-inch chunks

35 ounces Tuscanini Tomato Sauce (approximately 4 cups)

1 bottle classic borscht such as Manischewitz (approximately 2 and 1/2 cups)

1/4 cup Tuscanini Apple Cider Vinegar

4 tablespoons sugar

20 meatballs, already cooked

1 cup steak or brisket or flanken, cut into 1-inch chunks

water to cover (approximately 1/2 cup)

salt, to taste

pepper, to taste