Sauerkraut Tomato Soup (Recipe)

This beef-based sweet-and-sour soup has a wonderful old-world flavor.  Serve with plenty of dark bread for a meal-in-one dish.  Stash any leftover soup in the fridge; it's delicious a day or two later.

Ingredients

2 pounds sauerkraut, rinsed and drained

1 (28 ounce) can diced peeled tomatoes

5 cups water

1 (6 ounce) can tomato paste

2 bay leaves

1/4 teaspoon seasoned salt, or more to taste

1 1/2 pounds lean beef sirloin or beef top round steak, trimmed of fat and cut into 1/2 inch cubes

2 1/2 tablespoons sugar

3 tablespoons fresh lemon juice

Steps

1.  In a 5 or 6 quart slow cooker, combine the sauerkraut, tomatoes with their liquid, water, tomato paste, bay leaves, pepper, seasoned salt, and beef.

2.  Cover and cook on the high heat setting 3 hours.  Reduce the heat to the low setting and continue cooking, covered 3 1/2 hours longer, or until the beef is tender.

3.  Remove and discard the bay leaves.  Stir in the sugar, lemon juice, and more seasoned salt and pepper to taste, if you feel it needs it.  Serve immediately.