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What You Need:
(To Serve: 8 - 10)
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1¼ pounds veal shank, sawed into 1-inch pieces
2 quarts water
2 teaspoons salt and freshly ground black pepper to taste
¼ pound (1 stick) butter
3 medium yellow onions, peeled and chopped
1½ cup diced carrots (½-inch dice)
1 cup diced potatoes (½-inch dice)
1 cup chopped celery
2 shallots, peeled and finely chopped
½ cup chopped parsley
1¼ cups sauerkraut juice (Canned is fine.)
Additional salt and pepper to taste, if necessary
Juice of ½ lemons
½ cup chopped fresh dill
GARNISH
½ pint sour cream
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Translate this recipe:
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| How To Cook: |
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1. In a 6- to 8-quart stove-top covered casserole or soup pot, place the veal shank, water, and salt and pepper, cover and simmer for 2 hours.
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2. Remove the shank pieces and allow them to cool for a moment. Debone the shank pieces and chop the meat coarsely and return it to the pot.
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3. Heat a large frying pan and add the butter, onion, carrots, potatoes, celery, shallots, and parsley. Saute until the onions are clear and tender.
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4. Add the vegetables to the soup pot along with the sauerkraut juice. Simmer for 25 more minutes or so, and taste for salt and pepper.
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5. Add the lemon juice and dill. Simmer for a few more minutes and place in a soup tureen. Garnish with the sour cream and serve.
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