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Vegetable Soup With Sauerkraut
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2 tbsp. butter
1 lb. lean beef,cut into 1 inch cubes
1/2 lb. lean pork in cubes
2 qt. beef stock, can use beef cubes
1 (16 oz.) can tomatoes, chopped with
liquid
1 (16 oz.) can sauerkraut
1/2 c. chopped onions
1 1/2 c. chopped celery
1 c. sliced carrots
1/2 c. chopped parsley
1 bay leaf
2 tsp. salt
1/4 tsp. pepper
1/2 tsp. marjoram
1/4 tsp. thyme
2 tbsp. packed brown sugar
In a large kettle, melt butter, brown the beef and pork. Add beef stock, tomatoes and their liquid, undrained sauerkraut, onions, celery, carrots, parsley, bay leaf, salt, pepper, marjoram and thyme. Bring to boil, reduce heat and simmer, covered for 2 hours or until meat is tender. Stir in brown sugar, simmer covered an additional 15 minutes. Makes 2 quarts.
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