Drain the sauerkraut and empty it into a basin of cold water. rinse well and squeeze dry. Pull apart to remove any lumps. Remove and discard the core from the cabbage, then shred the cabbage with a sharp knife. Place the sauerkraut and cabbage in a large kettle. Heat two tablespoons of the fat and cook the onion, celery, and garlic in it until the onion is translucent. Add to the kettle. Add the tomatoes, beef, stock, and remove foam and scum. Add the lemon juice and sugar and cook for 10 p knife. Place the sauerkraut and cabbage in a large kettle. Heat two tablespoons of the fat and cook the onion, celery, and garlic in it until the onion is translucent. Add to the kettle. Add the tomatoes, beef, stock, and salt and pepper to taste and bring to a boil. Simmer for about two hours, or until the beef is tender, skimming the surface as necessary to remove foam and scum. Add the lemon juice and sugar and cook for 10 minutes longer. Cook the flour ion the remaining tablespoon of fat until golden in color. Stir into the soup and cook for about twenty minutes. To serve, slice the meat and discard the bones. Place the meat in the bottom of a soup toureen. Add the soup. Garnish with the parsley and dill. Serve the sour cream separately. NOTES : I use a 2 lb. piece of Round Steak in place of the shin of beef or short ribs. Serve with a salad and Italian Bread. Posted to MC-Recipe Digest V1 #539 by marge rottinger on Mar 24, 1997