Polish sauerkraut soup

Ingredients for 4 servings:

• 200 g beef
• 1 veal (veal foot)
• 1 bunch of soup vegetables
• 250 g sauerkraut
• 1 onion(s)
• 1 tbsp margarine
• 1 tbsp parsley, chopped
• ¼ tsp salt
• possibly cream

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Clean and chop the soup vegetables. Add the meat and vegetables to 2 1/2 liters of cold water, season with salt, and bring to a boil. Reduce the heat to low and simmer gently for 2 hours. When the meat is tender, remove it with a spoon and let it cool. Remove the bones and cut the meat into small pieces. Peel and dice the onion, and melt the fat in the pan. Add the onion and fry until light yellow. Sprinkle with flour and stir until light brown. Add the previously chopped sauerkraut and fry over low heat for 3 minutes, stirring. Add everything to the meat broth and stir well. Add the meat and simmer for 5 minutes. Sprinkle with parsley in the soup tureen. If you want it to be “real,” stir in a cup of cream.