Sauerkraut Soup

Recipe Ingredients

1 tablespoon	15ml	Fat
2 lbs	908g / 32oz	Flank
1 1/2 cups	93g / 3.3oz	Minced onions
		Beef bones
1 lb	454g / 16oz	Sauerkraut
2		Water
2 teaspoons	10ml	Salt
1/2 teaspoon	2.5ml	Pepper
1 1/2 cups	355ml	Peeled and cubed potatoes

Recipe Instructions

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. Serves 6 to 8.

Source:
THE ART OF JEWISH COOKING by Jennie Grossinger - Published by Bantam Books, Inc. (c) 1958

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