Kazakh Beef Soup

Lynn Head 0

"I got this recipe for beef soup while in Karaganda, Kazakhstan to adopt our little girl. It's good day one, but even better the second day. My husband loves it with brown bread."
Saved
Save
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

2 h 30 m servings 177 cals
Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

  • Calories:
  • 177 kcal
  • 9%
  • Fat:
  • 6.7 g
  • 10%
  • Carbs:
  • 27g
  • 9%
  • Protein:
  • 3.7 g
  • 7%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 513 mg
  • 21%

Based on a 2,000 calorie diet

See full nutrition

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.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Place soup bones in a stock pot with enough water to cover them by 2 inches. Bring to a boil, and cook uncovered for about 1 hour to make a beef stock. Remove bones, and cool.
  2. Heat one tablespoon of oil in a large skillet. Saute sauerkraut for a few minutes, then add just enough water to cover the sauerkraut, cover the pan, and let simmer over low heat for about 30 minutes, until the sour taste is gone. Drain, and set aside. Heat remaining olive oil in a small skillet over medium-high heat. Saute onion in the hot oil until tender.
  3. When the bones are out of the stock, add potatoes, and boil for about 15 minutes, until potatoes are tender. Stir in the sauerkraut, onions, and any meat that can be picked from the bones. Season with chili sauce and salt to taste. Simmer over low heat for about 15 minutes. Ladle into bowls, and serve with a dollop of sour cream.

Reviews

8
  1. 10 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

The soup was wonderful. Easy to make. The whole family loved it. I did make a minor change to the recipe- I used 6 beef bones and the meat from them instead of 3. Great on a cold day!

Most helpful critical review

Followed it exactly,rinsed the krout well- it is a very sour soup.A waste of time and money.

Most helpful
Most positive
Least positive
Newest

The soup was wonderful. Easy to make. The whole family loved it. I did make a minor change to the recipe- I used 6 beef bones and the meat from them instead of 3. Great on a cold day!

Very interesting and simple soup! I enjoyed it and will make it again. It is great if you are on a budget!

This reminded me of the simple way of life and cooking in Kazakhstan, when we were there in 2000 to adopt. The soup is great.

My whole family loved this recipe. It is very bland until you add the chili sauce. I used regular chili sauce instead of hot and was generous with it. I used about one third of the 12 ounce b...

Very flavorful soup. Has anyone tried making a stock out of meat instead?

Followed it exactly,rinsed the krout well- it is a very sour soup.A waste of time and money.

My family (which has two kids from Kazakhstan) loves this dish

Loved this soup- I have been searching for something to do with all of the extra soup bones we get and nothing has been good so far. The directions were easy to follow and the end result was per...

Other stories that may interest you