Print Friendly Recipe
Serves/Makes:4 or more
- 2 lbs (.9 kg) or more fresh pork, usually a pork rib roast
- 3 lbs (1.4 kg) head cabbage, cut into 1/4 inch slices
- 2 lbs (.9 kg) can sauerkraut, drained (reserve juice for other use)
- 3/4 lb (.3 kg) dried beans
- 1 medium onion, sliced
- 1 16 oz (448 grm) can tomatoes
- 1/2 cup (125 ml) flour
- 1/2 cup (125 ml) butter
- 1 large onion, sliced
- Put meat in tall pot and cover with water and let it come to boil.
- Skim off foam, then add beans, let boil 1 hr or until meat and beans are almost done.
- Add canned tomatoes, drained sauerkraut, medium onion, and cabbage.
- Let boil 15 to 20 min more.
- In fry pan melt butter, add flour and large onion (cut up), cook until brown.
- Add some soup stock, if needed, and stir.
- Add to soup, let it come to boil for 10 minutes more.
- Serve with a good rye bread.
- "Sauerkraut juice is loaded with vitamin C that has been leached from the cabbage. It's a little too strong for most people's tastes to drink straight but 3 parts tomato juice and 1 part kraut juice is quite zesty and makes a fine Bloody Mary. A little bit in the soup would be good too". From Jim
Copyright ©1997-2019 by Synergetic Data Systems Inc. All rights
SDSI neither endorses nor warrants any products advertised herein. All
recipe content provided to SDSI is assumed to be original unless identified
as otherwise by the submitter.
SDSI provides all content herein AS IS, without warranty. SDSI is
not responsible for errors or omissions, nor for consequences of improper
preparation, user allergies, or any other consequence of food preparation
Send comments to
our email. For
more information, check our About
the Cookbook page.