Name: The One and Only Raichlen Family Sauerkraut Soup
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 1 h 40 min
Yield: Serves 8
Ingredients: 2 carrots, cut into 1-inch pieces; Salt and freshly ground black pepper; 2 pounds flanken, skirt steak, or brisket; 2 pounds sauerkraut with juices; 10 peppercorns, 2 cloves, 1 bay leaf, and 2 sprigs each of thyme and parsley, all tied in cheesecloth; 1 onion, skin left on, quartered; 1 pound beef bones; ½ cup brown sugar, or to taste; 2 tablespoons lemon juice, or to taste; 2 stalks celery, cut into 1-inch pieces; 2 cloves garlic

Preparation info

Serves
8

Difficulty
Medium
Ready in
1 hr 40

Appears in

Healthy Jewish Cooking

By Steven Raichlen

Published 2000

About

Sauerkraut soup. Most people react with horror at the mention of a dish that has been a Raichlen family specialty for generations. We always ate sauerkraut soup at Thanksgiving—a practice that originated with my great-grandfather Isador, who made his own sauerkraut in a barrel under the back porch. (The first batch was ready to eat around November 24.) So great was the demand for this piquant elixir, my aunt Annette would prepare the soup in four-gallon batches. After the holidays, Raichlen