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Schchisoups, russian 2 lb short ribs of beef 1 beef bones 2 quart water 1 cup onions, chopped 2 centiliter garlic, minced 1 can tomatoes, 20-ounce 2 lb cabbage, shredded 1 tablespoon salt 1/2 teaspoon black pepper 2 teaspoon lemon juice 1/4 cup sugar 1 1/2 lb sauerkraut 1 sour cream Combine the meat, bones, and water in a large saucepan. Bring to a boil and skim the top. Add the onions, garlic, tomatoes, cabbage, salt, and pepper. Cover loosely and cook over low heat 1 1/2 hours. Add the lemon juice, sugar, and sauerkraut. Cook 1 hour longer. Taste for seasoning. Remove the meat and serve separately with boiled potatoes if desired. Serve the soup with a spoon of sour cream. Clayton Schmitt Boquete, Chiriqui Panama
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