Summary

Ingredients

• 200 g beef
• 1 veal (veal foot)
• 1 bunch soup greens
• 250 g sauerkraut
• 1 onion (s)
• 1 tablespoon margarine
• 1 tablespoon parsley, chopped
• 0.25 teaspoon ¼ salt
• possibly cream

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Instructions

1. Clean the soup greens and cut into small pieces. Put the meat with the soup greens in 2 1/2 liters of cold water, season with salt and bring to the boil. Set the flame to a low level and let it simmer slowly for 2 hours. When the meat is tender, remove it with the spoon and let it cool. Remove the bones and cut the meat into small pieces.
2. Peel and dice the onion, melt the fat in the pan. Add the onion and roast until light yellow. Sprinkle the flour, stir until it turns light brown. Add the sauerkraut, chopped beforehand, and roast for 3 minutes on a low flame while stirring. Pour everything into the meat stock and stir well. Put the meat in it and let it cook for 5 minutes. Sprinkle with parsley in the soup tureen.
3. If you want it to be real, stir in a cup of cream.