Sauerkraut Soup
 
1/2 to 1 lb.  spareribs
9 cup  water
1 medium  potato, diced
1 small  carrot, sliced
1/2 cup  mushrooms, chopped (preferably dried)
2 Tbsp  chopped onion, reserve
4 cup  sauerkraut
1   onion, chopped fine
1 Tbsp  oil or margarine
2 Tbsp  flour
1 Tbsp  sour cream
  salt and pepper
  chopped dill
 
wash meat, cover with water, and simmer until tender. skim as meat 
simmers. add onion, potato, and carrot; continue to simmer until 
vegetables are done. remove meat from pot; press vegetables through a 
sieve. return meat to pot with pressed vegetables; add mushrooms and 
sauerkraut. rinse kraut several times before placing into kettle. simmer 
about 1/2 hour. brown onion in hot oil or margarine until tender; stir in 
flour and brown lightly. pour some of soup liquid into this mixture; stir 
until smooth and return to soup. add cream, season to taste, and bring to 
a boil. flavor with dill. serve meat as a separate course. 
 
-- 
(ID: 12497) Mirror: rec.food.recipes: Sun, May 25, 2003


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