What we need:
- 4 small onions
- 2 tablespoons butter or oil
- 2 lb. beef foreshank
- 1 tablespoon paprika
- 3 large ripe tomatoes, skinned and quartered
- 5 pints beef stock or water and bouillon beef cubes
- 1/4 lb. pickled red cabbage
- salt and pepper
- 1.4 lb. lean smoked sausage
Cooking Instructions
- Peel the onions, slice thinly, and push into rings.
- Fry the onion rings in the butter or oil in a large
saucepan until lightly golden but not mushy.
(Throughout the making of this soup, try to keep the shape
of the onion rings.) - Cut the beef into 1/2-inch cubes, add to the pan, and sear
the meat pieces on all sides. - Add paprika, tomatoes, beef stock, and red cabbage.
- Add salt and pepper to taste.
- Simmer covered for 2 hours.
- Smoked sausage requires different cooking times according
to type. Check with your delicatessen on timing and add the
skinned sliced sausage to the soup, allowing time to cook
before serving - Serve with pumpernickel
Serves: 8