Post by chief_cook2 on Mar 11, 2003 20:08:19 GMT -6
1 lb short ribs of beef
1/2 cup chopped onion
2 T vegetable oil
1 can (1 lb, 14 oz) sauerkraut
6 cups bouillon made with bouillon cubes
1 10-oz can tomatoes
10 peppercorns
2 bay leaves
Trim fat from the ribs. Brown ribs and onion in oil. Remove and save
ribs.
In a soup pot, mix onions and rib drippings with the sauerkraut.
Add remaining ingredients. Bring to a boil, reduce heat and simmer
for 40 minutes.
Remove the peppercorns and bay leaves.
Cut meat into chunks and add to soup.
Makes about 12 servings.
1/2 cup chopped onion
2 T vegetable oil
1 can (1 lb, 14 oz) sauerkraut
6 cups bouillon made with bouillon cubes
1 10-oz can tomatoes
10 peppercorns
2 bay leaves
Trim fat from the ribs. Brown ribs and onion in oil. Remove and save
ribs.
In a soup pot, mix onions and rib drippings with the sauerkraut.
Add remaining ingredients. Bring to a boil, reduce heat and simmer
for 40 minutes.
Remove the peppercorns and bay leaves.
Cut meat into chunks and add to soup.
Makes about 12 servings.