Sauerkraut And Potato Soup

Beef stew meat and sauerkraut are simmered with cubed potatoes in beer seasoned with paprika, caraway seed and dill. Serve sprinkled with minced parsley.

• Calories: 572 Calories

Ingredients

• ¼ teaspoon salt
• ¾ cup water
• 1 onion, chopped
• 3 tablespoons vegetable oil
• ¼ teaspoon ground black pepper
• 2 tablespoons chopped fresh parsley
• 1 tablespoon paprika
• 3 potatoes, cubed
• 2 tablespoons chopped fresh dill weed
• ¼ cup tomato paste
• ¼ teaspoon caraway seed
• 1 pound beef stew meat, diced into 1 inch pieces
• 1 ½ cups beer
• 1 ounce sauerkraut

Recipe Instructions

Step 1

In a Dutch oven, cook meat and onion in hot oil until meat is brown.

Step 2

Stir in beer, water, tomato paste, paprika, salt, caraway seed, and pepper. Cover, and simmer 1 1/4 to 1 1/2 hours.

Step 3

Add potatoes, undrained sauerkraut, and fresh dill to soup. Cover. Cook for about 20 minutes, or until vegetables are tender.

Step 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.