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Sauerkraut Soup

        

      2 # short ribs of beef

      2 # beef bones

      1 c  onion,chopped

      3    carrots,coarsley chopped

      2 ea garlic,peeled

      1 t  thyme,Dried

      1    bay leaf

      2 qt water

      1 cn tomatoes,20 oz.

      3 T  sugar

      8 c  cabbage,shredded

           salt and pepper

      3 T  lemon juice

      1 lb sauerkraut,washed & squeezed

           dry.

Preheat the oven to 450 degrees.

 

Place the short ribs, beef bones, onions, carrots, garlic, thyme and

bay leaf in a roasting pan.  Bake for about 20 min. untilthe meat is

brown.

 

Transfer the ixture to a kettle.  Place the roasting pan over heat and

add a little of the water.  Stir to dissolve the brown particles, then

pour this into the dettle.  Add the ramining water, tomatoes, cabbage

and salt and pepper to taste.

 

Bring the mixture to a boil and skim the fat fromthe top.  Skimmer for

one and one half hours.  Add the lemon juice, sugar, sauerkraut and

more water if necessary.  Cook for one hour longer.  Serve with sour

cream.

 

1983 Texas State Fair











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