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“This is an Austrian soup although my DH who is Estonian says this is very similar to a soup his grandmother use to make.”
READY IN:
1hr 10mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Place the sauerkraut, onions, wine and beef stock into a pan and simmer for 45 minutes.
  2. Meanwhile add the salt and pepper to the meat and shape into small balls about the size of a marble. Drop the meatballs into the soup along with the sugar and simmer 15 minutes.
  3. Take off the heat, stir through the parsley and plate up.
  4. Place a dollop of yoghurt onto of soup.

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