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Sauerkraut And Potato Soup

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

Rating: This weblink has been rated 2 times with an average star rating of 4.5 Read Reviews (1)

Rate/Review | 132 people have saved this

 

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Original Recipe Yield 4 servings
 

Ingredients

  • 1 pound beef stew meat, diced into 1 inch pieces
  • 1 onion, chopped
  • 3 tablespoons vegetable oil
  • 1 1/2 cups beer
  • 3/4 cup water
  • 1/4 cup tomato paste
  • 1 tablespoon paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon caraway seed
  • 1/4 teaspoon ground black pepper
  • 3 potatoes, cubed
  • 1 ounce sauerkraut
  • 2 tablespoons chopped fresh dill weed
  • 2 tablespoons chopped fresh parsley

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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 573 | Total Fat: 32.6g | Cholesterol: 76mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 19, 2009 by Mary 
We were snowed in this weekend and I did not go to the store before the storm settled in. I... MORE

 
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