Sauerkraut And Potato Soup


A beefy sauerkraut soup with savory seasonings. Das is Gut!

4 servings


  • 1 pound beef stew meat, diced into 1 inch pieces

  • 1 onion, chopped

  • 3 tablespoons vegetable oil

  • 1 ½ cups beer

  • ¾ cup water

  • ¼ cup tomato paste

  • 1 tablespoon paprika

  • ¼ teaspoon salt

  • ¼ teaspoon caraway seed

  • ¼ teaspoon ground black pepper

  • 3 potatoes, cubed

  • 1 ounce sauerkraut

  • 2 tablespoons chopped fresh dill weed

  • 2 tablespoons chopped fresh parsley


  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.

Nutrition Facts (per serving)

572 Calories
33g Fat
39g Carbs
26g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 572
% Daily Value *
Total Fat 33g 42%
Saturated Fat 10g 52%
Cholesterol 76mg 25%
Sodium 402mg 17%
Total Carbohydrate 39g 14%
Dietary Fiber 6g 20%
Total Sugars 5g
Protein 26g
Vitamin C 44mg 218%
Calcium 56mg 4%
Iron 5mg 26%
Potassium 1321mg 28%

* 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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