German Sauerkraut Soup
This easy, creamy German sauerkraut soup is especially delicious in the cold season and the perfect dish after a long winter walk.
Ingredients
- 1 ½ pounds lean ground beef
- 2 large onions
- 1 large jar sauerkraut net. Weight 23.99oz. / 680g
- 6-8 slices bread & butter pickles
- 6 oz. tomato paste
- 2 cups white wine or rosé
- 4 cups beef broth
- 1 tsp. whole caraway seeds or ½ tsp. ground caraway seeds
- Salt & pepper to taste
- 1 tbsp. sugar
- 1 cup sour cream
Instructions
- Brown meat and drain if necessary.
- In the meantime, cube onions and pickles.
- Drain and rinse sauerkraut if you use an American brand.
- Add tomato paste to the ground meat and fry for a couple of minutes.
- Add carraway seeds, sauerkraut, onions, pickles, and fry again for a couple of minutes.
- Add wine and broth.
- Season with sugar, salt, and pepper to taste.
- Simmer covered for about 45 min.
- Serve with a dollop of sour cream.
Notes
Sauerkraut soup can also be prepared wonderfully in the slow cooker or pressure cooker.
Many say that sauerkraut soup tastes best reheated and can therefore easily be made the
day before you are planning to serve it. You can freeze sauerkraut without any problems.
day before you are planning to serve it. You can freeze sauerkraut without any problems.
Nutrition
Yield: 1PortionCalories: 381kcalCarbohydrates: 17gProtein: 28gFat: 16gFiber: 2gSugar: 11g