Lithuanian Sauerkraut Soup
... submitted by jamie


from US

This recipe is a stew-like soup. It doesn't seem to have made it into the
cookbook volumes yet, although
I've posted it a couple of times. It's an old friend's family recipe.
Folks who like a sour/vinegar taste in soups, such as Chinese Hot and Sour
soup, will probably like
this also.
Lithuanian Sauerkraut Soup

beef soup bones
1 to 1 1/2 pound stew meat, cut into soup-bites
2 cans (approx 16 oz each) sauerkraut
1 small can (8 oz) stewed tomatoes,
1 bayleaf
black pepper to taste,
usually needs little or no salt, depending on the kraut

Rinse bones, brown bones and meat thoroughly. Add enough water to cover
meat and bones, simmer covered
about 2 hours.
(This step is cosmetic, for clearer broth. If you don't care how the
broth looks, just remove the bones)
Remove bones and meat, discard bones
Rinse meat.
Strain stock through fine mesh or cheesecloth.
Return meat and stock to pot.

Drain and slightly rinse sauerkarut, and add to pot.
Cut up the stewed tomatoes with a scissors while still in the can, and add
the stewed tomatoes with
their juice to the pot. Add bayleaf, and pepper to taste (additional water
if needed)
Simmer covered at least 2 more hours.
taste to see if it needs any salt.

(the crisp sauerkraut that comes in a jar can be used instead of canned,
but tends to be extremely smelly
during the cooking process. The end product comes out the same.)



http://www.simpleinternet.com/recipes/
International Recipes OnLine
On-Line Culinary Discussion at Food.Chat:
http://www.simpleinternet.com/foodchat/

--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/