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Sauerkraut Soup
Ingredients:
2 lbs. pork shanks or ham hocks
1 qt. water
1 med. onion sliced
1 bay leaf
5 peppercorns
1/4 tsp. parsley flakes
1 lb. sauerkraut
2 c. meat broth
3 Tbs. margarine (at room temperature)
3 Tbs. flour
1/2 tsp. salt
1/4 tsp. pepper
2 lbs. pork shanks or ham hocks
1 qt. water
1 med. onion sliced
1 bay leaf
5 peppercorns
1/4 tsp. parsley flakes
1 lb. sauerkraut
2 c. meat broth
3 Tbs. margarine (at room temperature)
3 Tbs. flour
1/2 tsp. salt
1/4 tsp. pepper
Directions:
Cook pork shanks in water in a 5 qt. kettle 20 minutes. Skim off foam. Add onion, bay leaf, peppercorns and parsley. Cook 45 minutes or till meat is tender. Remove meat from broth. Strain broth; return to kettle. Remove meat from bones; discard skin and bones. Dice meat. Rinse sauerkraut with cold water; drain. Add diced meat, sauerkraut, beef broth and simmer 1 hour. Mix margarine and flour to a smooth paste; stir into simmering soup. Cook and stir over medium heat until thickened. Mix in salt and pepper. Serve with plain boiled potatoes.
Makes 10 Servings
Cook pork shanks in water in a 5 qt. kettle 20 minutes. Skim off foam. Add onion, bay leaf, peppercorns and parsley. Cook 45 minutes or till meat is tender. Remove meat from broth. Strain broth; return to kettle. Remove meat from bones; discard skin and bones. Dice meat. Rinse sauerkraut with cold water; drain. Add diced meat, sauerkraut, beef broth and simmer 1 hour. Mix margarine and flour to a smooth paste; stir into simmering soup. Cook and stir over medium heat until thickened. Mix in salt and pepper. Serve with plain boiled potatoes.
Makes 10 Servings
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