Sauerkraut Soup Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
1 tbsp: Fat,
2 lbs: Flank,
1 1/2 cup: Minced onions,
Beef bones,
1 lbs: Sauerkraut,
2 quart: Water,
2 tsp: Salt,
1/2 tsp: Pepper,
1 1/2 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
Source from luhu.jp
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
Source from luhu.jp