By The Krautfather Soups, Salads & Stews
September 24, 2012
2 pounds oxtail or stew meat
3 quarts water
1 stalk celery,cut in thirds
1 carrot quartered
1 bay leaf
1 onion halved
1/2 teaspoon marjoram
20 ounces Frank's Kraut juice
1 tablespoon lemon juice
1 Tablespoon flour & 1tablespoon corn starch
1/4 cup water & 1 pint half and half
1 pound Kluski noodles
1Parboil oxtail or stew meat in water to cover. Drain water.Return meat to pot.
2Add 3 quarts water plus celery,carrot,bayleaf,onion,and majoram.
3Boil until tender(about 2 hours). Remove meat(to be used at another time or on the side)
4Add Frank's Kraut juice and lemon juice. Add salt to taste (This should be tart)
5Bring to a boil for 15 minutes. Dissolve cornstarch and flour in 1/4 cup water.Cook to thicken.
6Strain soup discarding vegetables. Add 1 pint half and half to strained soup.
7Serve with cooked noodles in a bowl.
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