Bavarian Cabbage Soup

1. 1

   Simmer sauerkraut in 3 cups of beef stock for 1/2 hour in a soup pot. Meanwhile, peel and grate the potatoes. Soak them in cold water, then press them out. Set aside.

2. 2

   In a skillet, saute 2 large chopped onions with diced bacon until they are golden. Stir in 1 teaspoon paprika and add the remaining 3 cups beef stock, tomato paste and caraway seeds. Add salt to taste.

3. 3

   Add onion and bacon mixture to the soup pot with the sauerkraut. Add potatoes. Continue to boil the soup for 1/2 hour.

4. 4

   Before serving, add enough stock to have 6 cups in all. Add the 1/4 pound of stewing beef (or sausages sliced and quartered). Cook the soup long enough to heat the meat through.

5. 5

   Note: don't make your own sauerkraut. It's just TOO much work.

* Per serving · 4 servings · Values may vary.

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