German Beef and Sauerkraut Soup
Dice the potatoes. Chop the onion, shred the carrot, and chop the celery. Mince the garlic and chop the parsley.
In a soup pot, heat the oil. Add the beef, browning it on all sides on medium-high heat. Pour in the broth. Add all the remaining ingredients
exceptthe butter and flour. Bring to a boil, reduce to a simmer, and skim off any impurities that rise to the surface. Cover the pot and simmer for 2 hours.
Heat the butter in a small pan, then whisk in the flour. Stir it constantly for 3 minutes. Take off heat. Spoon in a little of the soup broth and whisk to a paste; whisk the paste into the soup pot. Simmer, uncovered, for 10 more minutes. Remove bay leaf before serving.
Look for a dark German beer at your local liquor store. It adds just the right touch in this recipe.