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Polish Kwas Soup |
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| By Russell Gatewood, Toledo, Ohio | ||||
Ingredients2 pounds oxtail or stew meat3 quarts water 1 stalk celery,cut in thirds 1 carrot quartered, 1 bay leaf 1 onion halved 1/2 teaspoon marjoram 20 ounces sauerkraut juice 1 tablespoon lemon juice 1 Tablespoon flour & 1tablespoon corn starch 1/4 cup water & 1 pint half and half 1 pound Kluski noodles DirectionsParboil oxtail or stew meat in water to cover. Drain water.Return meat to pot.Add 3 quarts water plus celery,carrot,bayleaf,onion,and majoram. Boil until tender(about 2 hours). Remove meat(to be used at another time or on the side) Add sauerkraut juice and lemon juice. Add salt to taste (This should be tart) Bring to a boil for 15 minutes. Dissolve cornstarch and flour in 1/4 cup water.Cook to thicken. Strain soup discarding vegetables. Add 1 pint half and half to strained soup. Serve with cooked noodles in a bowl. Servings8-12 |
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