Ukrainian Sauerkraut Cream Soup:

1 lb. boiling beef, or any meaty cut
8 cups water
4 cups sauerkraut
1 onion, chopped
1/2 cup fresh parsley
3-4 Tbsp. flour
1/2 cup water (approximately)
1 cup or more sweet cream
salt and pepper to taste

In a large saucepan or stock pot, cook the meat in the water until tender and the water has made good stock, adding the sauerkraut and onion in the last 45 minutes of cooking. Prepare a thin paste of the flour and water in a medium-sized bowl. When smooth, add the cream; then add all of the mixture to the soup, stirring constantly. Check the seasoning before serving.

The meat may be taken out and shredded or chopped before returning to the soup, or it may be sliced and served as a side dish.

This soup is made "to taste" and other ingredients may be added. You can put in more water, have a larger piece of meat, more or less sauerkraut, and more cream. The paste prevents the cream from curdling.