Sauerkraut soup <meat>
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Fat |
| 2 | pounds | Flank |
| 1½ | cup | Minced onions |
| Beef bones | ||
| 1 | pounds | Sauerkraut |
| 2 | quarts | Water |
| 2 | teaspoons | Salt |
| ½ | teaspoon | Pepper |
| 1½ | cup | Peeled and cubed potatoes |
Directions
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. Serves 6 to 8. Recipe Source: THE ART OF JEWISH COOKING by Jennie Grossinger Published by Bantam Books, Inc. (c) 1958 Recipe formatted for MasterCook II by:Joe Comiskey JPMD44A on 03-09-1995
Recipe By : Jennie Grossinger - "The Art Of Jewish