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home > recipes > soups > lithuanian sauerkraut soup
from US This recipe is a stew-like soup. It doesn't seem to have made it into the cookbook volumes yet, although I've posted it a couple of times. It's an old friend's family recipe. Folks who like a sour/vinegar taste in soups, such as Chinese Hot and Sour soup, will probably like this also. Lithuanian Sauerkraut Soup beef soup bones 1 to 1 1/2 pound stew meat, cut into soup-bites 2 cans (approx 16 oz each) sauerkraut 1 small can (8 oz) stewed tomatoes, 1 bayleaf black pepper to taste, usually needs little or no salt, depending on the kraut Rinse bones, brown bones and meat thoroughly. Add enough water to cover meat and bones, simmer covered about 2 hours. (This step is cosmetic, for clearer broth. If you don't care how the broth looks, just remove the bones) Remove bones and meat, discard bones Rinse meat. Strain stock through fine mesh or cheesecloth. Return meat and stock to pot. Drain and slightly rinse sauerkarut, and add to pot. Cut up the stewed tomatoes with a scissors while still in the can, and add the stewed tomatoes with their juice to the pot. Add bayleaf, and pepper to taste (additional water if needed) Simmer covered at least 2 more hours. taste to see if it needs any salt. (the crisp sauerkraut that comes in a jar can be used instead of canned, but tends to be extremely smelly during the cooking process. The end product comes out the same.)

Lithuanian Sauerkraut Soup


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keyword: lithuanian
keyword: sauerkraut
ethnicity: russian
recipes for soups
recipes by jamie
Email Address:
(posted September 13, 2005)

from US

This recipe is a
stew-like soup. It doesn't seem to have made it into the cookbook volumes yet, although I've posted it a couple of times. It's an old friend's family recipe.

Folks who like a
sour/vinegar taste in soups, such as Chinese Hot and Sour soup, will probably like this also.

Lithuanian
Sauerkraut Soup

beef soup bones
1 to 1 1/2 pound
stew meat, cut into soup-bites
2 cans (approx 16 oz each)
sauerkraut
1 small can (8 oz) stewed tomatoes,
1 bayleaf
black pepper to taste,
usually needs little or no
salt, depending on the kraut

Rinse bones,
brown bones and meat thoroughly. Add enough water to cover meat and bones, simmer covered about 2 hours.

(This step is cosmetic, for clearer
broth. If you don't care how the
broth looks, just remove the bones)
Remove bones and meat, discard bones
Rinse meat.
Strain stock through fine mesh or cheesecloth.
Return meat and
stock to
pot.

Drain and slightly rinse sauerkarut, and add to
pot.
Cut up the stewed tomatoes with a scissors while still in the can, and add the stewed tomatoes with their juice to the
pot.
Add bayleaf, and pepper to taste (additional water if needed)
Simmer covered at least 2 more hours.
taste to see if it needs any
salt.

(the
crisp sauerkraut that comes in a jar can be used instead of canned, but tends to be extremely smelly during the cooking process. The end product comes out the same.)



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