---------- Recipe via Meal-Master (tm) v8.02
  Categories: Jewish, Soups
       Yield: 6 servings
       1 tb Fat
       2 lb Flank
   1 1/2 c  Onions; minced
            Beef bones
       1 lb Sauerkraut
       2 qt Water
       2 ts Salt
     1/2 ts Pepper
   1 1/2 c  Potatoes; peeled & cubed
   Heat the fat in a saucepan.  Brown the flank and
   onions in it. Add the bones, sauerkraut, water, salt
   and pepper. Bring to a boil and cook over low heat 2
   hours. Add the potatoes and cook 20 minutes longer.
   Serve with the meat as garnish.
   Recipe Source: THE ART OF JEWISH COOKING by Jennie
   Grossinger Published by Bantam Books, Inc.       (c)