Pork and Sauerkraut Soup
Served with rye bread a complete meal.
1 16-ounce can Steinfeld's Sauerkraut, rinsed and drained
2 large carrots, sliced
1 large carrots, sliced
1 medium onion, chopped
1/2 teaspoon caraway seed
1 teaspoon packed brown sugar
1/4 pound mushrooms, sliced
Salt and pepper to taste
Prepare meaty soap stock (recipe follows) In a 5 to 6 quart kettle combine stock, sauerkraut, carrots, potato, onion and caraway seeds. Cover and simmer 30 minutes or until potato is tender. Add meat, sugar, and mushrooms; cover and simmer 15 minutes longer. Add salt and pepper to taste. Serves 6 to 8.
Meaty Soup Stock recipe below
Meaty soup stock: In a 5 to 6 quart saucepan over medium heat brown 3 pound pork butt or roast in its own fat. Add 4 stalks celery, sliced; 2 large onions, sliced; 2 whole cloves; 1 clove garlic, minced; 1 bay leaf; 6 cups water and 6 chicken bouillon cubes. Cover and simmer about 2 hours. Pour through a colander, discard seasonings and skim fat. Cut meat into pieces and set aside, discard bone.
Sunset Magazine