• Cooking Time: 60
  • Servings: 12
  • Preparation Time:


  • 1 lb short ribs of beef
  • 1/2 cup chopped onion
  • 2 T vegetable oil
  • 1 can (1 lb, 14 oz) sauerkraut
  • 6 cups bouillon made with bouillon cubes
  • 1 10-oz can tomatoes
  • 10 peppercorns
  • 2 bay leaves


  • Trim fat from the ribs. Brown ribs and onion in oil. Remove and save ribs.In a soup pot, mix onions and rib drippings with the sauerkraut. Add remaining ingredients. Bring to a boil, reduce heat and simmer for 40 minutes.Remove the peppercorns and bay leaves.Cut meat into chunks and add to soup.
  • Makes about 12 servings.


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