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Catholic Recipe: Sauerkraut Soup

    INGREDIENTS

  • 2 pounds soup meat
  • 1 large soup bone, cracked
  • 5 quarts water
  • 2 tablespoons salt
  • 1 medium onion, sliced
  • 12 peppercorns
  • 4 sprigs dill
  • 4 sprigs parsley
  • 1/2 teaspoon caraway seed
  • 1 can (1 pound) sauerkraut
  • Details

  • Serves: 6
  • Yield: 6 servings
  • Prep Time: 4 hours
  • Difficulty: • •
  • Cost: $$$$
  • For Ages: 11+
  • Origin: Ukraine, Poland

Also Called: Kapusnjak, Kapusniak, Cabbage Soup

This is a typical winter soup in Ukraine or Poland. This can be used at the Christmas Eve dinner since it is meatless.

DIRECTIONS

Place beef, bone in water in deep saucepot. Bring to boil. Add salt, onion, peppercorns. Simmer 3 hours. Add dill, parsley, caraway, sauerkraut to stock. Simmer 1/2 hour. Serve garnished with rye bread.

Recipe Source: Catholic Cookbook, The by William I. Kaufman, The Citadel Press, New York, 1965
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