Do not add salt as the sauerkraut has enough in it.
Put everything in a pot. Add 6 cups of water and bring to a boil.
Cook until meat is done. Cool, then put in fridge. Next morning remove any
fat that has congealed on top. Cut meat into small pieces and put back into pot.
- 1 jar pickled beet slices with their juice
- 1 jar sauerkraut with it's juice
- l lb flanken
- 2 ribs of celery
- 2 tbsp. lemon juice
- sugar to taste
- 1/2 tsp black pepper.
To serve, reheat. This is delicious!
Marianne Ferguson, Halifax, Nova Scotia, CANADA