Sauerkraut Soup

* Exported from MasterCook *

Sauerkraut Soup

Recipe By : Mom
Serving Size : 1 Preparation Time :0:00
Categories : Soup Soups/Stews
Stew

Amount Measure Ingredient -- Preparation Method
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1 lb sauerkraut -- drained
1 large firm cabbage
3 tablespoons butter or bacon fat
1 large onion -- thinly sliced
1 rib celery -- finely chopped
2 cloves garlic
2 cups canned plum tomatoes
1 lbs beef short ribs
2 quarts beef broth
salt and pepper to taste
juice of one lemon
2 tablespoons sugar
2 tablespoons flour
1 tablespoon minced parsley
1 tablespoon dill weed
1 cup sour cream

Drain sauerkraut and rinse with cold water; squeeze dry. Put in large pot.
Shred cabbage and add to pot. Heat 2 T fat and cook onion, celery and
garlic till translucent. Add tomatoes, short ribs, stock, salt and pepper
and bring to a boil. Reduce heat and simmer two hours or until meat is
tender. Add lemon juice and sugar and cook for 10 minutes more. Cook the
flour in the remaining butter or bacon fat until golden in color. Stir
into the soup and cook 20 minutes longer. Serve garnished with a dollop of
sour cream and a sprinkling of parsley and dill.

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