This easy, creamy German sauerkraut soup is especially delicious in the cold season and the perfect dish after a long winter walk.
Prep Time 15mins
Cook Time 45mins
Total Time 1hr
1 ½poundslean ground beef
1large jar sauerkrautnet. Weight 23.99oz. / 680g
6-8slicesbread & butter pickles
2cupswhite wine or rosé
1tsp.whole caraway seeds or ½ tsp. ground caraway seeds
Salt & pepper to taste
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.
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.