International Recipes
German Sauerbraten Soup with Dumplings
Yield: about 8 cups
Ingredients
- 1 pound (1 inch thick) boneless sirloin steak
- 2 (10 1/2 ounce) cans condensed onion soup
- 1/4 cup red wine vinegar
- 1/8 teaspoon ground ginger
- 6 whole cloves
- 1 generous dash ground allspice
- 3 medium potatoes, cooked, mashed and chilled
- 1 egg, slightly beaten
- 1 teaspoon dried dill weed, crushed
- 1/2 teaspoon salt
- 1/2 cup all-purpose flour
- 3 soup cans water
- 2 tablespoons cornstarch
- 1/2 cup sour cream
Instructions
- Freeze meat for one hour, then slice meat into thin strips. Freezing makes slicing easier.
- To make marinade, in a bowl blend 1 can soup, vinegar, allspice and cloves. Add meat.
- Marinate in refrigerator for 8 hours or more, stir occasionally.
- Meanwhile, to make dumplings, combine potatoes, egg, dill, salt and flour. On lightly floured board, shape into 14 (1 1/2 inch) balls.
- In a large saucepan, combine remaining soup, water, cornstarch, marinade and meat. Bring to boil, stirring until thickened.
- Drop dumplings into simmering soup. Cover; simmer for 10 minutes, stirring occasionally.
- Gradually blend about 1 cup hot soup into sour cream.
- Slowly stir sour cream mixture into soup.