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Sauerkraut Soup Recipe
Serves 6 to 8
Ingredients: 1 lb sauerkraut, drained
1 large firm cabbage
3 tbsp butter or bacon fat
1 large onion, thinly sliced
1 rib celery, finely chopped
2 cloves garlic
2 cups canned plum tomatoes
1 lb beef short ribs
2 qts beef broth
Salt and pepper, to taste
Juice of 1 lemon
2 tbsp sugar
2 tbsp flour
1 tbsp minced parsley
1 tbsp dill weed
1 cup sour cream
Instructions: 1. Drain sauerkraut and rinse with cold water; squeeze dry.
2. Put in large pot.
3. Shred cabbage and add to pot.
4. Heat 2 tbsp fat and cook onion, celery and garlic until translucent.
5. Add tomatoes, short ribs, stock, salt and pepper and bring to a boil.
6. Reduce heat and simmer for 2 hours or until meat is tender.
7. Add lemon juice and sugar and cook for 10 minutes more.
8. Cook the flour in the remaining butter or bacon fat until golden in color.
9. Stir into the soup and cook for 20 minutes longer.
10. Serve garnished with a dollop of sour cream and a sprinkling of parsley and dill.
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