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Sauerkraut And Potato Soup

  • 4servings
  • 572calories

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Source: allrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B3, B9, B12, C, D, E, P
MineralsSelenium, Zinc, Copper, Natrium, Chromium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 pound beef stew meat, diced into 1 inch pieces

  2. 1 onion, chopped

  3. 3 tablespoons vegetable oil

  4. 1 1/2 cups beer

  5. 3/4 cup water

  6. 1/4 cup tomato paste

  7. 1 tablespoon paprika

  8. 1/4 teaspoon salt

  9. 1/4 teaspoon caraway seed

  10. 1/4 teaspoon ground black pepper

  11. 3 potatoes, cubed

  12. 1 ounce sauerkraut

  13. 2 tablespoons chopped fresh dill weed

  14. 2 tablespoons chopped fresh parsley

Instructions Jump to Ingredients ↑

  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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