sauerkraut-and-potato-soup

Sauerkraut And Potato Soup

1 Review Add a Pic
MARBALET
Recipe by  MARBALET

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

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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.

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Review (1)

Rate This Recipe
Mary
4

Mary

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 so I used ketsup nor did I have any beer so I just used beef broth. I will make it again with all the correct ingredients. Thanks for another good recipe in my box!

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 572 cal
  • 29%
  • Fat
  • 32.7 g
  • 50%
  • Carbs
  • 38.6 g
  • 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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Potato Soup V

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