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Kapusniak

1 lb. spare ribs, cut in 2-inch lengths
6 c. water
1 tsp. salt
1 med. onion
2 c. sauerkraut, rinsed in cold water
1 grated carrot
3 tbsp. butter
2 tbsp. flour
6 sm. whole potatoes
1/2 c. chopped mushrooms (optional)


Cover meat with water. Add salt and bring slowly to a boil. Skim. Add chopped onion. Cover and simmer for 30 minutes. Add sauerkraut and carrot. Simmer for 20 minutes. Blend butter and flour in a pan and brown lightly. Pour some soup liquid into mixture. Stir until smooth. Add to soup. Add potatoes and mushrooms. Cook until potatoes are done. Salt and pepper to taste. Place a rib and a potato into each bowl of soup. Serves 6.


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