Shelly's Recipe

KRAUT SHORT RIB SOUP

Category: Soups

2 lbs beef short ribs and beef soup bones
3 quarts water
2 cups chopped carrots and celery
8 cups cabbage, shredded
2 garlic cloves, chopped
1 (16 oz) can diced tomatoes
1 cup chopped onion
2 bay leaves
1 tbsp salt
1/2 tsp pepper
1 (14 oz) can sauerkraut
4 tbsp lemon juice
2 tbsp brown sugar
1 cup sour cream

In a large bow, add short ribs, bones and water. Add next 9 ingredients; bring to a boil. Skim off top layer of foam with a slotted spoon. Reduce heat and simmer; cook covered about 2 hours or until meat is tender. Remove soup bones; add sauerkraut, lemon juice and brown sugar. If necessary, add additional water. Replace lid and simmer 1 hour. Pour into bowls and serve with a dollop of sour cream.