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Old 09-06-2006, 09:01 AM   #61
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Sauerkraut Soup

Anyone hear of Sauerkraut Soup made w/ground beef?
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Old 09-07-2006, 02:19 PM   #62
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Quote:
Originally Posted by In the Kitchen
Anyone hear of Sauerkraut Soup made w/ground beef?
you know i think i had this soup years ago i think it was with polish sausage
not ground beef. love sauerkraut
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Old 09-07-2006, 02:21 PM   #63
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If anyone wants a recipe for Thai Peanut Soup give me a holler and I'll PM it to you. I haven't tried it yet but plan to. It looks and sounds absolutely delicious. Oh and best of all its simple and says it only take 25 minutes to fix from start to finish.
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Old 09-07-2006, 02:26 PM   #64
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i LOVE CABBAGE SOUP I'LL WAIT TILL IT GETS A LITTLE COOLER THOUGH...
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Old 09-08-2006, 09:01 AM   #65
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Sauerkraut Soup

www.stltoday.com/cooking

SAUERKRAUT SOUP
For broth:
10 peppercorns
2 cloves
1 bay leaf
2 sprigs thyme
2 sprigs parsley
2 pounds flanken, beef short ribs or brisket
1 pound beef bones, optional
1 onion, skin left on, quartered
2 carrots, cut into 1-inch pieces
2 ribs celery, cut into 1-inch pieces
2 cloves garlic
3 quarts cold water
For soup:
2 pounds sauerkraut with juice
Salt
Freshly ground black pepper
2 tablespoons lemon juice or to taste
1/2 cup packed brown sugar or to taste
1 cup sour cream
1 tablespoon minced fresh parsley

To prepare broth: Tie peppercorns, cloves, bay leaf, thyme and parsley in cheesecloth to make an herb bundle. In a large pot, combine flanken, beef bones, onion, carrots, celery, garlic, herb bundle and water. Bring to a boil; skim off foam that rises to surface. Reduce heat; simmer until meat is cooked and tender and broth is reduced to about 2 quarts, about 1 1/2 hours. Skim broth often to remove any fat that rises to the surface.
Strain broth into large saucepan; let cool to room temperature. Refri gerate broth until cold. Fat will congeal on surface. Skim it off and discard. Tear meat into shreds, discarding any visible pieces of fat or bone. Return meat to broth. Discard remaining solids.
To prepare soup: Return broth to large pot. Add undrained sauerkraut, salt, pepper, lemon juice and brown sugar; simmer 15 minutes. Correct seasoning, adding brown sugar, lemon juice or salt as needed. Soup should be a little sweet, a little sour and highly seasoned.
Ladle soup into shallow bowls, crowning each with a dollop of sour cream. Sprinkle a bit of parsley in center of sour cream; serve at once.
Yield: 8 servings.


Sauerkraut my favorite, next to eggplant. Found this recipe with some effort. Thankful I did. Sounds very good and interesting. Especially when the weather is agreeable. Should be cool like someone said.
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Old 09-08-2006, 09:26 AM   #66
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Quote:
Originally Posted by SizzlininIN
If anyone wants a recipe for Thai Peanut Soup give me a holler and I'll PM it to you.
Holla!
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Old 09-30-2006, 05:03 AM   #67
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Talking Always Soup!

To me, doesn't matter if it's winter or summer. I eat soup year round. Campbell's might have trademarked the slogan but to me, "soup is good food!" is accurate. It's filling, usually doesn't require a lot of fussing over beyond perhaps the initial prep. In another online community I'm known as the "Soup Queen".

Fraidy
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Old 09-30-2006, 12:23 PM   #68
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I made some beefy French onion last week. It was so good.
We ate it three days in a row and still wanted more.
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Old 09-30-2006, 12:26 PM   #69
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I agree Fraidy about soups!!!!! Love them and can eat them each and every day!!!!!!
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Old 09-30-2006, 01:36 PM   #70
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Quote:
Originally Posted by pdswife
I made some beefy French onion last week. It was so good.
We ate it three days in a row and still wanted more.
Oooh thats sounds yummy -please post your recipe ! Thanks
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