Beef and Sauerkraut Soup

Name: Beef and Sauerkraut Soup
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Yield: 4 serving(s)
Ingredients: 4 beef shanks, fat removed; 1 tablespoon butter; 1 tablespoon vegetable oil; 2 medium onions, finely chopped; 1 carrot, shredded; 1 large garlic clove, minced; 1 lb sauerkraut; 1 quart water; 1 lb tomatoes, reserve liquid; 1/8 teaspoon pepper; 1 bay leaf; salt; sour cream

Submitted by lazyme

"A really hearty soup. I usually make Reuben sandwiches the day before and use the leftover sauerkraut for this soup. From Elegant Meals with Inexpensive Meats."

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Ready In:: 3hrs 15mins
Ingredients:: 13
Serves:: 4

ingredients

4 beef shanks, fat removed
1 tablespoon butter
1 tablespoon vegetable oil
2 medium onions, finely chopped
1 carrot, shredded
1 large garlic clove, minced
1 lb sauerkraut
1 quart water
1 lb tomatoes, reserve liquid
¹⁄₈ teaspoon pepper
1 bay leaf
salt
sour cream

directions

Brown beef shanks on all sides in mixture of heated butter and oil in a 6-quart Dutch oven. Mix in onions and carrot, stirring until limp. Add garlic, sauerkraut, water, tomatoes and their liquid, pepper and bay leaf. Bring to boiling, reduce heat, cover and simmer for about 3 hours or until meat is very tender.
Remove beef shanks with a slotted spoon. Discard bones and any fat. Return meat to soup in chunks. (At this point, soup may be covered and chilled until ready to serve; skim fat, if necessary).
Reheat soup to serving temperature. Taste and add salt, if needed.
Top with sour cream, if desired.

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RECIPE SUBMITTED BY

lazyme

Grapeview, Washington

<p>Hi and thanks for visiting my AM page. My name is Vicki and I love to cook. I've always been an avid collector of recipes and cookbooks - in fact I have over 1200 cookbooks on my computer alone.</p> 8724165"

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