Description
This Sauerkraut Soup is a hearty, tangy, and savory dish made with smoky BEEF , potatoes, and plenty of sauerkraut. Inspired by Eastern European flavors, it’s a comforting cold-weather meal that’s easy to make and deeply satisfying.
Ingredients
- 4 slices thick-cut BEEF, chopped
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon caraway seeds (optional)
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground black pepper
- 4 cups chicken or vegetable broth
- 3 medium potatoes, peeled and diced
- 2 cups sauerkraut, drained
- Salt, to taste
- Chopped fresh parsley or dill, for garnish (optional)
Instructions
- In a large pot or Dutch oven over medium heat, cook the chopped bacon until crisp. Remove and set aside, leaving the bacon fat in the pot.
- Add the chopped onion and cook until softened, about 5 minutes. Stir in garlic, caraway seeds (if using), paprika, and black pepper. Cook for 1 minute.
- Pour in the broth and bring to a simmer.
- Add the diced potatoes and cook for about 10–15 minutes, or until tender.
- Stir in the sauerkraut and cooked beef . Simmer for another 5 minutes to heat through.
- Taste and season with salt as needed.
- Serve hot, garnished with chopped parsley or dill if desired.
Notes
- Use good-quality sauerkraut for the best flavor; rinse it if you prefer less tang.
- For a vegetarian version, omit the bacon and use vegetable broth.
- This soup stores well and tastes even better the next day.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Eastern European
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 4g
- Sodium: 920mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 25mg
