Beef and Sauerkraut Soup

Ingredients

• Pork chop with bone 20 oz
• Boneless pork shoulder 10 oz
• Mild Chili Spice 0 oz
• Carrot 5 oz
• Spanish onions 5 oz
• Celery salt 5 oz
• Bay leaf 1 piece
• Allspice berries 5 pieces
• Sauerkraut 20 oz
• Water 0 qt
• Olive Oil 2 tablespoons
• Salt to taste

Step-by-Step Guide

Step 1

Cut the boneless beef into small cubes. Chop the beef with bones (I used pre-chopped from the market).

Step 2

Place in a preheated oven at 355°F for 35 minutes.

Step 3

Meanwhile, chop the vegetables coarsely.

Step 4

Add them to the heated olive oil in a pan.

Step 5

After 3 minutes, stir, reduce the heat, and sauté over medium heat, stirring occasionally, for about 7 minutes.

Step 6

Pour drinking water over the beef and set on high heat.

Step 7

After boiling, reduce the heat, add the bay leaf and allspice.

Step 8

Add the sautéed vegetables to the soup. Occasionally skim off the foam.

Step 9

After 30 minutes, salt the soup and stir.

Step 10

Add the sauerkraut. Stir.

Step 11

After 15 minutes, the soup is ready. Serve in deep bowls.