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Sauerkraut Tomato Soup

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Ingredients
  Sauerkraut 2 Pound, rinsed and drained
  Canned peeled and diced tomatoes 28 Ounce (1 Can)
  Water 5 Cup (80 tbs)
  Canned tomato paste 6 Ounce (1 Can)
  Bay leaves 2
  Freshly ground pepper 1⁄4 Teaspoon (Or To Taste)
  Seasoned salt 1⁄4 Teaspoon (Or To Taste)
  Lean sirloin steak/Beef top round steak 1 1⁄2 Pound, trimmed of fat and cut into 1/2-inch cubes
  Sugar 2 1⁄2 Tablespoon
  Fresh lemon juice 3 Tablespoon
Directions

1. In a 5- or 6-quart electric slow cooker, combine the sauerkraut, tomatoes with their liquid, water, tomato paste, bay leaves, pepper, seasoned salt, and beef.
2. Cover and cook on the high heat setting 3 hours. Reduce the heat to the low setting and continue cooking, covered, 3 1/2 hours longer, or until the beef is tender.
3. Remove and discard the bay leaves. Stir in the sugar, lemon juice, and more seasoned salt and pepper to taste, if you feel it needs it.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Slow Cooked
Dish: 
Soup
Ingredient: 
Vegetable
Servings: 
6

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