Sauerkraut Tomato Soup Recipe
Ingredients
2 pounds sauerkraut, rinsed and drained
1 (28-ounce) can diced peeled tomatoes
5 cups water
1 (6-ounce) can tomato paste
2 bay leaves
1/4 teaspoon freshly ground pepper, or more to taste
1/4 teaspoon seasoned salt, or more to taste
1 1/2 pounds lean beef sirloin or beef top round steak, trimmed of fat and cut into 1/2-inch cubes
2 1/2 tablespoons sugar
3 tablespoons fresh lemon juice
Directions
1. In a 5- or 6-quart electric slow cooker, combine the sauerkraut, tomatoes with their liquid, water, tomato paste, bay leaves, pepper, seasoned salt, and beef.
2. Cover and cook on the high heat setting 3 hours. Reduce the heat to the low setting and continue cooking, covered, 3 1/2 hours longer, or until the beef is tender.
3. Remove and discard the bay leaves. Stir in the sugar, lemon juice, and more seasoned salt and pepper to taste, if you feel it needs it.
2. Cover and cook on the high heat setting 3 hours. Reduce the heat to the low setting and continue cooking, covered, 3 1/2 hours longer, or until the beef is tender.
3. Remove and discard the bay leaves. Stir in the sugar, lemon juice, and more seasoned salt and pepper to taste, if you feel it needs it.
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