Sauerkraut Soup Pittsburgh

Ingredients

• 1 lb short rib of beef
• 1/2 cup chopped onion
• 2 teaspoons cooking oil

• 1 (27 ounce) can sauerkraut
• 6 cups stock (boullion or skimmed)
• canned tomato
• 10 peppercorns
• 2 bay leaves

Directions

1. 1

   Remove fat from bones, but leave meat.

2. 2

   Brown onion and meat in oil, then add sauerkraut.

3. 3

   Add remaining ingredients; bring to boil and simmer for 40 minutes.

4. 4

   Lift out bones, pepper and bay leaves.

5. 5

   Scrape off all meat form bones, cut into chunks and add to soup.

6. 6

   Check salt and seasoning and serve.

7. 7

   Can be frozen Mrs.

8. 8

   james Harris Three Rivers Cookbook 1 format by Emilie rwsm05a (I wonder how this would be with shredded corned beef and a touch of German mustard?) You could substitute smoked sausage for the ribs.