Return to Main Recipes Page/Return to Home Page

Sauerkraut Soup (M, TNT)
Source: "The Art Of Jewish Cooking By Jennie Grossinger," Published by Bantam Books, Inc.
Serves: 6

1 tablespoon fat
2 pounds flanken
1-1/2 cup onions, minced
beef bones
1 pound sauerkraut
2 qt. water
2 teaspoons salt
1/2 teaspoon pepper
1-1/2 cup potatoes, peeled & cubed

Heat the fat in a saucepan. Brown the flank and onions in it.

Add the bones, sauerkraut, water, salt and pepper. Bring to a boil and cook over low heat 2 hours.

Add the potatoes and cook 20 minutes longer. Serve with the meat as garnish.

Posted by Elaine Radis

Nutritional Info Per Serving: N/A