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Sauerkraut And Potato Soup

Rated as 4.5 out of 5 Stars

"A beefy sauerkraut soup with savory seasonings. Das is Gut!"
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servings 572
Original recipe yields 4 servings


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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.

Nutrition Facts

Per Serving: 572 calories; 32.7 38.6 25.8 76 402 Full nutrition

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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...