LOCATION: Recipes >> Soups >> Sauerkraut 07
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Sauerkraut 07
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Sauerkraut Soup
2 to 3 lb. spareribs or other fresh pork
1 lb. sauerkraut
water to cover
3 cup diced potatoes
1/2 tsp. salt
Put meat and sauerkraut in a soup kettle and almost cover with
water. Use a little less water if you cook it under pressure. Cook
until tender. If canned sauerkraut is used add it after the meat
is done and cook about 10 to 15 minutes longer.
While the meat is cooking prepare the potatoes and cook separately.
(If the potatoes and sauerkraut are cooked together the potatoes
stay hard and glossy.) When they are done roughly mash up about
half of them into smaller pieces with a potato masher and add
potatoes and potato water to the soup and simmer a few minutes more
or for a better flavor let stand a few hours and reheat.
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