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Sauerkraut Soup (Kapusta)
Ingredients:
2 lbs. lean pork neck bones
Water
2 cans (27 oz. each) sauerkraut (rinsed if desired)
1 c. pearl barley
1 large onion, chopped
1 tsp. caraway seed
2 lbs. lean pork neck bones
Water
2 cans (27 oz. each) sauerkraut (rinsed if desired)
1 c. pearl barley
1 large onion, chopped
1 tsp. caraway seed
Directions:
In large kettle gently boil bones in 2 qts. water, uncovered, 1 hour. Skim carefully. Add 2 c. water and remaining ingredients, cover and cook over low heat 1 hour or until meat on bones and barley are tender. Add water if too thick. Remove bones, cut off meat and return to soup (discard bones). Makes 3 qts.
In large kettle gently boil bones in 2 qts. water, uncovered, 1 hour. Skim carefully. Add 2 c. water and remaining ingredients, cover and cook over low heat 1 hour or until meat on bones and barley are tender. Add water if too thick. Remove bones, cut off meat and return to soup (discard bones). Makes 3 qts.
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