1 pound beef short ribs
1/2 cup chopped onion
2 tablespoons vegetable oil
1 can (1 lbs. 14 ounce size) sauerkraut
6 cups fat-skimmed stock or bouillon made with bouillon cubes
1 can (1 lb. size) tomatoes
10 peppercorns
2 bay leaves
Remove fat from bones, but leave meat. Brown onion and bones in oil; then add kraut and toss in drippings. Add remaining ingredients. Bring to a boil and simmer 40 minutes.
Lift out bones, peppercorns and bay leaves. Cut meat into chunks and add to soup. Add salt if desired and serve.
ChefBismarck
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