Sauerkraut And Potato Soup

Name: Sauerkraut And Potato Soup recipe
Prep time: 15 min
Cook time: 15 min
Yield: 4 servings
Cuisine: Global
Ingredients: 1 pound beef stew meat, diced into 1 inch pieces; 1 onion, chopped; 3 tablespoons vegetable oil; 1 ½ cups beer; ¾ cup water; ¼ cup tomato paste; 1 tablespoon paprika; ¼ teaspoon salt; ¼ teaspoon caraway seed; ¼ teaspoon ground black pepper; 3 potatoes, cubed; 1 ounce sauerkraut; 2 tablespoons chopped fresh dill weed; 2 tablespoons chopped fresh parsley

by Adriana Crespo 1 year ago

5 (1)

572.3 kcal

38.6 g carbs

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Description

A beefy sauerkraut soup with savory seasonings. Das is Gut!

Ingredients

1 pound beef stew meat, diced into 1 inch pieces
1 onion, chopped
3 tablespoons vegetable oil
1 ½ cups beer
¾ cup water
¼ cup tomato paste
1 tablespoon paprika
¼ teaspoon salt
¼ teaspoon caraway seed
¼ teaspoon ground black pepper
3 potatoes, cubed
1 ounce sauerkraut
2 tablespoons chopped fresh dill weed
2 tablespoons chopped fresh parsley

Directions

1. In a Dutch oven, cook meat and onion in hot oil until meat is brown.
2. Stir in beer, water, tomato paste, paprika, salt, caraway seed, and pepper. Cover, and simmer 1 1/4 to 1 1/2 hours.
3. Add potatoes, undrained sauerkraut, and fresh dill to soup. Cover. Cook for about 20 minutes, or until vegetables are tender.
4. Cook uncovered for 10 minutes more, or until mixture is thickened and most of the liquid is evaporated. Sprinkle parsley on top before serving.

Nutrition Facts

serving: 4 servings

calories: 572.3 kcal

carbohydrates: 38.6 g

protein: 25.8 g

saturated fat: 10.3 g

cholesterol: 76 mg

sodium: 401.8 mg

fiber: 5.7 g

sugar: 4.7 g