Sauerkraut And Potato Soup


"A beefy sauerkraut soup with savory seasonings. Das is Gut!"
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servings 572 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 572 kcal
  • 29%
  • Fat:
  • 32.7 g
  • 50%
  • Carbs:
  • 38.6g
  • 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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  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.



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...