Pickled Cabbage Soup
|Chicken stock||1 Quart|
|Butter||1 1⁄2 Tablespoon|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Sauerkraut||1⁄2 Pound (Canned / Bottled)|
|Cumin seeds||1 Teaspoon|
1 In a pan, heat the stock.
2 In a large saucepan, melt the butter.
3 Stir in the flour, and cook over low heat for 2 minutes.
4 Remove from the heat and pour in the stock all at once, beating thoroughly with a balloon whisk to prevent lumps.
5 Return to the heat.
6 Add in the Sauerkraut and the cumin.
7 Cover, and simmer gently for about 30 minutes.
8 Add salt and pepper to taste.
9 Ladle into soup bowls and serve at once.