 |
Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 8 |
|
This is a very hearty soup that will leave you satisfied. I used to hate sauerkraut until I ate this soup. It goes great with a slice of rye bread or even serve in a bread bowl. Ingredients:
1 lb stewing beef, cut into 1 cubes |
1 medium onion, chopped |
2 tablespoons cooking oil |
1 (12 ounce) can beer |
3/4 cup water |
1/4 cup tomato paste |
1 tablespoon paprika |
1/4 teaspoon caraway seed |
1/4 teaspoon salt |
1/4 teaspoon pepper |
3 potatoes, cut into 1 cubes |
1 (9 ounce) can sauerkraut, not drained |
2 tablespoons parsley |
Directions:
1. Cook meat and onion in hot cooking oil until the meat is browned in a dutch oven.
2. Add beer, water, tomato paste, paprika, caraway seed, salt and pepper. Cover and summer for 1 1/2 hours.
3. Add potatoes, parsley and sauerkraut. Cook covered for 30 minutes.
|
|