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SAUERKRAUT SOUP, Russian
Boil meat with spices until half done. Strain bouillon. Drain 2 cups of sauerkraut, chop and fry in butter until soft, or better still, in lard. Add chopped onion and pepper. Add this fried sauerkraut to the bouillon. Make a paste with 1 tbsp. flour and a little water and add to bouillon. Boil until meat is tender. Before serving, add 1 tsp. of sour cream to each portion of soup. This soup is often served with kasha (see recipe). Serves 6 to 8.
Contributed by Mrs. Katherine Mamontov, 1950
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I would like to thank Newspaperarchive for putting together such a fabulous service, and placing our Nation's history right at our fingertips. Many of these wonderful recipes are ones I stumbled upon quite by accident while sleuthing through the decades in my quest to assemble the world of the American housewife. RH
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