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Rose Jacobson's Sauerkraut Soup

This soup is Don Jacobson's family recipe. It has a sweet-and-sour flavor, and the large pieces of carrots and onions give it a rustic texture.

2 quarts water
4 to 6 beef shank or marrow bones
4 carrots, peeled and cut in half
4 onions, peeled and halved
1 large (28-ounce) can peeled tomatoes, crushed
1 large (28-ounce) can sauerkraut, drained
Juice of 1 lemon
5 teaspoons sugar, or 5 packets of Equal

Place water and beef bones in a large pot. Cook, simmering, for 1 hour. Add carrots and onions and cook for another hour. Add the tomatoes with their juice and the sauerkraut. Cook for a third hour. Let the soup sit for 1 hour. Add salt and pepper to taste. Add the lemon juice and the Equal or sugar. Serve, reheating over low heat if necessary. Makes 6 servings.

Thursday, December 28, 2000



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