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Sauerkraut Soup
1 lb short ribs of beef
1/2 cup chopped onion
2 T vegetable oil
1 can (1 lb, 14 oz) sauerkraut
6 cups bouillon made with bouillon cubes (or 6 cups beef
broth)
1 10-oz can tomatoes
10 peppercorns
2 bay leaves
Trim fat from the ribs. Brown ribs and onion in oil. Remove and save
ribs.
In a soup pot, mix onions and rib drippings with the sauerkraut.
Add remaining ingredients. Bring to a boil, reduce heat and simmer for
40 minutes.
   
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