By The Krautfather Soups, Salads & Stews
September 24, 2012
14 oz. can Frank's Kraut
16 oz. can diced tomatoes
2 lbs. beef short ribs
2 lbs. beef soup bones
3 qt. water
2 cups chopped carrots
2 cups chopped celery
8 cups cabbage, shredded
2 garlic cloves, chopped
1 cup chopped onion
2 bay leaves
1 tbs. salt
½ tsp. pepper
4 tbs. lemon juice
1 cup sour cream
1In large pot, put short ribs, bones and 3 qts. of water.
2Add carrots, onion, celery, cabbage, garlic, diced tomatoes, bay leaves, salt and pepper: bring to a boil.
3Skim off top layer of foam with a slotted spoon.
4Reduce heat and simmer; cook covered for around 2 hours until meat is tender.
5Remove soup bone; add Frank's Kraut, lemon juice, and sugar to taste.
6If necessary, add more water.
7Replace lid and simmer for 1 hour.
8Pour into bowls and serve with a dollop of sour cream.
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