Post by chief_cook2 on Feb 23, 2004 13:56:08 GMT -6
1 lb boiling beef, or any meaty cut
8 c water
4 c sauerkraut
1 onion, chopped
1/2 c fresh parsley
3-4 T flour
1/2 c water (approximately)
1 c or more sweet cream
salt and pepper to taste
In a large saucepan or stock pot, cook the meat in the water
until tender and the water has made good stock, adding the
sauerkraut and onion in the last 45 minutes of cooking.
Prepare a thin paste of the flour and water in a medium-sized
bowl. When smooth, add the cream; then add all of the mixture
to the soup, stirring constantly. Check the seasoning before
serving. The meat may be taken out and shredded or chopped
before returning to the soup, or it may be sliced and served as
a side dish. This soup is made "to taste" and other
ingredients may be added. You can put in more water, have a
larger piece of meat, more or less sauerkraut, and more cream.
The paste prevents the cream from curdling.