AuthorRetroRuth
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From Newspaper Clipping, 1986

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 2 pounds beef shankcross cut
 2 tbsp cooking oil
 3 cups water
 1 8 oz. can sauerkrautsnipped
 1 8 oz. can tomatoescut up
 1 medium applepeeled, cored and chopped
 1 green pepperchopped, 1/2 cup
 1 medium onionchopped, 1/2 cup
 1 clove garlicminced
 4 whole cloves
 1 bay leaf
 2 tsp salt
 1 tsp sugar
  tsp pepper
 Dairy sour cream to serve

1

In a skillet, brown beef in oil; drain. Transfer beef to crockery cooker. Combine water, sauerkraut, tomatoes, apple, green pepper, onion, garlic, cloves, bay leaf, salt, sugar, and pepper. Pour mixture over beef in cooker. Cover and cook on low-heat setting about 10 hours. Remove beef; skim off any fat. Remove bay leaf and cloves. Remove meat from bones; cut up meat and return to soup. Discard bones. Top with sour cream, if desired.
Makes six servings.

Ingredients

 2 pounds beef shankcross cut
 2 tbsp cooking oil
 3 cups water
 1 8 oz. can sauerkrautsnipped
 1 8 oz. can tomatoescut up
 1 medium applepeeled, cored and chopped
 1 green pepperchopped, 1/2 cup
 1 medium onionchopped, 1/2 cup
 1 clove garlicminced
 4 whole cloves
 1 bay leaf
 2 tsp salt
 1 tsp sugar
  tsp pepper
 Dairy sour cream to serve

Directions

1

In a skillet, brown beef in oil; drain. Transfer beef to crockery cooker. Combine water, sauerkraut, tomatoes, apple, green pepper, onion, garlic, cloves, bay leaf, salt, sugar, and pepper. Pour mixture over beef in cooker. Cover and cook on low-heat setting about 10 hours. Remove beef; skim off any fat. Remove bay leaf and cloves. Remove meat from bones; cut up meat and return to soup. Discard bones. Top with sour cream, if desired.
Makes six servings.

Beef and Kraut Soup

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