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2 lbs beef-soup meat with extra bones
Salt and pepper to taste
Bunch of soup vegetables
2 potatoes
2 lbs Saurkraut
Cook two hours. Fifteen minutes before serving add a paste made of a TBs of flour mixed with cold water. Stir while adding. Serve with dab of sour cream. Serves 8. Canned or fresh tomatoes may be added.
*Mme. Olga Galooshko
full size page | 3 x 5 card | 4 x 6 card
This post may contain affiliate links. Clicking on one & buying through it will help support my vintage cookbook, fabric and yarn habits
