Sauerkraut Soup

Cover the beef with 3 liters of water and simmer over low heat for 1–2 hours, until the meat is fully cooked (it may take longer, depending on the cut). If possible, drain and replace the water after the first 5 minutes of boiling — this removes impurities from the meat and makes the broth less fatty. I always do this, but it's not required.

Peel the onion and finely chop it.

Peel the carrots and grate them on a coarse grater.

Peel the potatoes and cut them into sticks.

Sauté the onion in vegetable oil for 5 minutes.

Add the carrots, stir, and cook for another 5 minutes.

Remove the meat from the broth — it should be very tender. Season the broth lightly with salt and pepper, and add the bay leaf. Add the potatoes and cook for 15 minutes.

Add the sautéed carrots and onion to the pot.

Add the sauerkraut (if it's very sour, you can rinse it with water first). Cook for 10–15 minutes.

Shred the beef into large pieces (if the meat is well cooked, it won't need to be cut — it will naturally pull apart into pieces).

Add the meat pieces to the pot and cook for 5 more minutes. Taste and adjust salt and pepper as needed. For best results, let the soup rest for about an hour before serving — it becomes incredibly fragrant and develops a wonderfully rich, well-rounded flavor.

This sauerkraut soup pairs wonderfully with rye bread.