Ingredients
- 3 tomatoes (peeled)
- 3 beef franks (cooked)
- 1 garlic clove (crushed)
- 1 lemon juice
- 1/2 caraway seed
- 1/4 bacon (diced)
- 6 c beef stock
- 1 lb soup meat cubed (finely)
- 3/4 lb potatoes (peeled)
- 3/4 c water
- 1/2 lb onions (chopped)
- 1/4 c flour
- 1 t salt
- 1 t paprika
- 1 pn marjoram
needed. Continue to cook until the meat and potatoes are soft. Make a thin cream of the flour and water, and stir it slowly into the soup. Continue to cook until thickened. Slice the cooked franks about 1/4" thick and add to the soup along with a squeeze of lemon juice. Gourmet's Old Vienna Cookbook
