Highland Sauerkraut Soup


  • 2 medium parsnips, copped
  • 1/2 lb ground lamb
  • 2 regular cans beef broth
  • 2 cans water
  • 1/2 cup scallions, sliced
  • 1/8 Tbsp rosemary
  • 1/3 cup drained sauerkraut

Brown lamb, and pour pff fat. Add parsnips and remaining ingredients and bring to a boil. Reduce heat, cover and simmer for 30 minutes.