1 1/2 LB corn beef brisket (omit the spices)
few large soup bones
10 cups water
2 bay leaves
1/2 tsp. black pepper
2 onions chopped
1 carrot thinly sliced
1 large turnip peel and dice
2 medium potatoes peel and dice
2 medium parsnips scrape and slice thin
1 rib celery with leaves diced
2 tbl butter divided
1 LB sauerkraut drain and squeeze dry
8 oz fresh mushrooms (we use small Portabello)
2 tbl chopped parsley
1/2 tsp. marjoram
2 cups seeded and chopped tomatoes
2 cloves minced garlic
pinch of dillweed

Put meat, bones, pepper and bayleaf with water in pot
bring to boil for 15 min. skim off foam. Add half the onion, carrot, turnip, potato, parsnip and celery. Reduce heat and simmer, covered until meat is tender. About 2 hours. Remove all meat and chop it up and set aside for later. Melt 1 tbl butter in saucepan and saute the kraut stirring often until it softens. add to the pot. Melt remaining butter and saute the other half of vegetables until lightly browned with the mushrooms. Then add to pot with parsley, marjoram and tomatoes. Add the garlic and meat and cook 5 more min. Serve with sour cream (really important). a couple tbl to a bowl is great for us. Enjoy

From Kim Shaw of the Kupser Family