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Place beef bones in a large pot and cover with water.
Bring to a boil, reduce heat, and simmer for about 2 hours until flavorful.
Skim off any foam that rises to the surface.
Season with salt to taste.
2. Prepare the Vegetables:
Peel and grate the carrots.
Peel and finely chop the onions.
3. Make the Soup:
Add the sauerkraut to the broth and simmer for 30 minutes.
In a separate pan, sauté the carrots and onions until softened.
Add the sautéed vegetables to the soup.
Simmer for another 15-20 minutes, adjusting salt if necessary.
4. Serve:
Ladle the soup into bowls.
Optionally, garnish with fresh dill or sour cream.
Serving and Storage Tips:
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