Sauerkraut And Potato Soup
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Ingredientsservings 572 cals
Original recipe yields 4 servings
- In a Dutch oven, cook meat and onion in hot oil until meat is brown.
- Stir in beer, water, tomato paste, paprika, salt, caraway seed, and pepper. Cover, and simmer 1 1/4 to 1 1/2 hours.
- Add potatoes, undrained sauerkraut, and fresh dill to soup. Cover. Cook for about 20 minutes, or until vegetables are tender.
- Cook uncovered for 10 minutes more, or until mixture is thickened and most of the liquid is evaporated. Sprinkle parsley on top before serving.
Per Serving: 572 calories; 32.7 g fat; 38.6 g carbohydrates; 25.8 g protein; 76 mg cholesterol; 402 mg sodium. Full nutrition
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