Beef And Sauerkraut Soup Recipe
Tickle your tastebuds with this delicious Beef And Sauerkraut Soup, won't you? This Beef And Sauerkraut Soup when served as Appetizer is sure to please your family members. The goodness of Beef makes Beef And Sauerkraut Soup a healthy treat. You don't need to be an expert to make out how mouth-watering and flavorful this dish really is.
Ingredients
4 beef shanks, about 1 1/2 inches thick (2 1/2 to 3 lbs.)
1 tablespoon butter
1 tablespoon salad oil
1 large onion, finely chopped
1 can (1 lb.) sauerkraut
4 cups water
1 can (1 lb.) solid pack tomatoes
10 whole black peppers
1 bay leaf
A bout 3/4 teaspoon salt
Commercial sour cream
Directions
Trim off any fat from edges of beef shanks; discard.
Brown beef on both sides in butter and oil in a large heavy pan.
Reduce heat, add onion, and cook until they are limp.
Add sauerkraut with its liquid, water, and tomatoes.
Tie peppers and bay leaf in cheesecloth; add to pan.
Bring sauerkraut mixture to a boil; reduce heat, cover, and simmer about 2 1/2 hours or until meat is very tender.
Remove meat with a slotted spoon; cut into bite-sized pieces, discarding bones, and return meat to soup.
Discard cheesecloth packet of seasonings.
Add salt to taste, if needed.
Cut through sauerkraut several times with kitchen scissors to shorten the strands.
Brown beef on both sides in butter and oil in a large heavy pan.
Reduce heat, add onion, and cook until they are limp.
Add sauerkraut with its liquid, water, and tomatoes.
Tie peppers and bay leaf in cheesecloth; add to pan.
Bring sauerkraut mixture to a boil; reduce heat, cover, and simmer about 2 1/2 hours or until meat is very tender.
Remove meat with a slotted spoon; cut into bite-sized pieces, discarding bones, and return meat to soup.
Discard cheesecloth packet of seasonings.
Add salt to taste, if needed.
Cut through sauerkraut several times with kitchen scissors to shorten the strands.
