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                                           SAUERKRAUT TOMATO SOUP

2 pounds sauerkraut, rinsed and drained
1 can (28 ounce) diced peeled tomatoes
5 cups water
1 can (6 ounce) tomato paste
2 bay leaves
1/4 teaspoon freshly ground pepper OR more to taste
1/4 teaspoon seasoned salt OR more to taste
1 1/2 pound lean beef sirloin OR beef top round steak, trimmed of fat and
cut into 1/2-inch cubes
2 1/2 tablespoons sugar
3 tablespoons fresh lemon juice
In a 5- OR 6-quart electric slow cooker, combine sauerkraut, tomatoes with
their liquid, water, tomato paste, bay leaves, pepper, seasoned salt and

Cover and cook on high heat setting 3 hours. Reduce heat to low setting and
continue cooking, covered, 3 1/2 hours longer, or until beef is tender.

Remove and discard bay leaves. Stir in sugar, lemon juice and more seasoned
salt and pepper to taste, if needed. Serve immediately.

Donated by Marie


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Last updated January 27, 2005