Hannah Gittel's Sauerkraut Soup
Source of Recipe
Posted to JEWISH-FOOD digest by Moncharsh
List of Ingredients
1 pk Soup bones with marrow or -stew meat
1 cn (large) of sourkraut and
1 cn (small) of sourkraut
1 cn (large) crushed tomatoes
1 cn Tomato paste or sauce
1 cn Water Recipe
Bring this to a simmer in a large covered pot. Let it cook until done. (2-3 hours or whatever) In the meanwhile, when the soup is ballpark cooked, peel an appropriate amount of potatoes and cut into chunks (or slices). Cook the potatoes in pleanty of saltedwater until done.
Combine the potatoes with the soup. Thin with water as needed. Reheat.
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Orginal poster's notes: I usually turn the flame off and leave it on the stove until dinner. Then I reheat it. The sitting time etc. lets the potatoes pick up the flavor of the stock.
I have made this parve by using faux chicken or beef stock and it is not so great. As unless you have a serious vegetarian to cook for, don't bother.
There is no additional seasoning.
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