Stewed Roast Beef and Kraut Soup
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Cooking tools:
- Stockpot
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Ladle
- Colander
- Mixing bowl
- Serving platter
- Slotted spoon
- Wooden spoon
- Tongs
Ingredients
- 4 pounds roast beef, whole
- beef, soupbone if available
- 1 head cabbage, cut up
- 1 pint saurkraut
- 5 carrots, diced
- 1 large onion, diced
- 5 potatoes, cut into bite-sized pieces
- 1 pint tomato juice, optional
- 2 bay leaves
- salt, to taste
- pepper, to taste
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