Post by chief_cook2 on Jul 12, 2005 8:05:01 GMT -6
Sauerkraut Tomato Soup
2 pounds sauerkraut, rinsed and drained
1 can (28 ounce) diced peeled tomatoes
5 cups water
1 can (6 ounce) tomato paste
2 bay leaves
1/4 teaspoon freshly ground pepper OR more to taste
1/4 teaspoon seasoned salt OR more to taste
1 1/2 pound lean beef sirloin OR beef top round steak, trimmed of fat and
cut into 1/2-inch cubes
2 1/2 tablespoons sugar
3 tablespoons fresh lemon juice
In a 5- OR 6-quart electric slow cooker, combine sauerkraut, tomatoes
with their liquid, water, tomato paste, bay leaves, pepper, seasoned
salt and beef.
Cover and cook on high heat setting 3 hours. Reduce heat to low
setting and continue cooking, covered, 3 1/2 hours longer, or until
beef is tender.
Remove and discard bay leaves. Stir in sugar, lemon juice and more
seasoned salt and pepper to taste, if needed. Serve immediately.
Serves: 8
2 pounds sauerkraut, rinsed and drained
1 can (28 ounce) diced peeled tomatoes
5 cups water
1 can (6 ounce) tomato paste
2 bay leaves
1/4 teaspoon freshly ground pepper OR more to taste
1/4 teaspoon seasoned salt OR more to taste
1 1/2 pound lean beef sirloin OR beef top round steak, trimmed of fat and
cut into 1/2-inch cubes
2 1/2 tablespoons sugar
3 tablespoons fresh lemon juice
In a 5- OR 6-quart electric slow cooker, combine sauerkraut, tomatoes
with their liquid, water, tomato paste, bay leaves, pepper, seasoned
salt and beef.
Cover and cook on high heat setting 3 hours. Reduce heat to low
setting and continue cooking, covered, 3 1/2 hours longer, or until
beef is tender.
Remove and discard bay leaves. Stir in sugar, lemon juice and more
seasoned salt and pepper to taste, if needed. Serve immediately.
Serves: 8