*  Exported from  MasterCook II  *
                              Sauerkraut Soup
 Recipe By     : International Cook Book
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Soups And Stews
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      lb.           sauerkraut, canned or fresh
    1      large head    firm cabbage
    3      tablespoons   butter or bacon fat
    1      large         onion -- sliced thin
    1      rib           celery -- finely chopped
    2      cloves        garlic -- finely minced
    2      cups          canned Italian plum tomatoes
    2      lbs           beef, short ribs
    2      quarts        beef stock
                         salt and pepper to taste
                         juice of 1 lemon
    2      tablespoons   sugar
    2      tablespoons   flour
    1      tablespoon    parsley -- finely minced
    1      tablespoon    dill -- finely minced
    1      cup           sour cream
 Drain sauerkraut and rinse well in cold water, squeeze dry, pulling 
 apart to remove any lumps. Discard cabbage core and shred fine. Place 
 both in large kettle. Heat 2 tablespoon of the fat and cook the onion,
  celery, and garlic in it until the onion is translucent. Add to the 
 kettle. Add the tomatoes, beef, stock and salt and pepper to taste 
 and bring to a boil. Simmer for about two hours, or until the beef is 
 tender, skimming the surface as necessary to remove foam and scum. 
 Add the lemon juice and sugar and cook for 10 minutes longer.  Cook 
 the flour in the remaining tablespoon of fat until golden in color. 
 Stir into the soup and cook for about 20 minutes longer. To serve: 
 slice the meat, discard the bones. Place the meat in the bottom of 
 the bowl and sprinkle with parsley and dill. Pour in the soup. Serve 
 with sour cream.
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