Sauerkraut And Potato Soup1 Reviews
“A beefy sauerkraut soup with savory seasonings. Das is Gut!” - by MARBALET
Original recipe yields 4 servings
- In a Dutch oven, cook meat and onion in hot oil until meat is brown.
- Stir in beer, water, tomato paste, paprika, salt, caraway seed, and pepper. Cover, and simmer 1 1/4 to 1 1/2 hours.
- Add potatoes, undrained sauerkraut, and fresh dill to soup. Cover. Cook for about 20 minutes, or until vegetables are tender.
- Cook uncovered for 10 minutes more, or until mixture is thickened and most of the liquid is evaporated. Sprinkle parsley on top before serving.
Amount Per Serving (4 total)
- 572 cal
- 32.7 g
- 38.6 g
Based on a 2,000 calorie diet
Reviews (1)Rate This Recipe
"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 ..." See moreused 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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