Sauerkraut Soup

* Exported from MasterCook II *

Sauerkraut Soup

Recipe By : International Cook Book
Serving Size : 8 Preparation Time :0:00
Categories : Soups And Stews

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

Drain sauerkraut and rinse well in cold water, squeeze dry, pulling
apart to remove any lumps. Discard cabbage core and shred fine. Place
both in large kettle. Heat 2 tablespoon of the fat and cook the onion,
celery, and garlic in it until the onion is translucent. Add to the
kettle. Add the tomatoes, beef, stock and salt and pepper to taste
and bring to a boil. Simmer for about two hours, or until the beef is
tender, skimming the surface as necessary to remove foam and scum.
Add the lemon juice and sugar and cook for 10 minutes longer. Cook
the flour in the remaining tablespoon of fat until golden in color.
Stir into the soup and cook for about 20 minutes longer. To serve:
slice the meat, discard the bones. Place the meat in the bottom of
the bowl and sprinkle with parsley and dill. Pour in the soup. Serve
with sour cream.

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