Sauerkraut And Potato Soup

1
MARBALET 46

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

Ingredients

servings 572 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 572 kcal
  • 29%
  • Fat:
  • 32.7 g
  • 50%
  • Carbs:
  • 38.6g
  • 12%
  • Protein:
  • 25.8 g
  • 52%
  • Cholesterol:
  • 76 mg
  • 25%
  • Sodium:
  • 402 mg
  • 16%

Based on a 2,000 calorie diet

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Directions

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  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.
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  1. 2 Ratings

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We were snowed in this weekend and I did not go to the store before the storm settled in. I found that I had most of the ingredients for this and it really was good. I did not have tomato paste...