Description Edit

Cabbage soup with beef

Ingredients Edit

Directions Edit

  1. Wash soup bones.
  2. Place in a large sauce pan. Cover with 4 quarts water.
  3. Add salt. Bring to a boil.
  4. Remove scum. Continue boiling, covered, for 90 minutes.
  5. Remove bones and drain stock. Drain sauerkraut, reserving juice.
  6. Add cabbage, sauerkraut, bay leaf, and pepper to stock in saucepan and cook, covered, for 30 minutes.
  7. In skillet, heat oil.
  8. Add onions and cook until soft.
  9. Add to the soup.
  10. Mash tomatoes and add to soup along with potato.
  11. Cook soup until potato begins to break apart and thicken soup.
  12. Stir in sauerkraut juice, if desired. (If juice is added, continue cooking for an additional 30 minutes).

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