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sauerkraut soup
Imagine a rainy, cold day or any day with lots of activities straining your muscles... All you need afterwards is a hot soup, a hearty soup, a soup filling you with new energy... so why not try a sauerkraut soup?
Prep Time30 mins
  • 250 g minced beef
  • 5-6 spring onions
  • 1-2 cloves of garlic
  • 1 tbsp peanut oil
  • 400 ml beef stock
  • 1 can tomato purée 70 g
  • a pinch of sugar
  • 1 tsp ground sweet paprika not heaped
  • 1/4 tsp ground caraway
  • 150 g sauerkraut
  • salt & pepper
how to:
  • Chop the spring onions & press the garlic.
  • Grab a pan & fry the minced beef, the spring onions & the garlic in peanut oil for about 10 min.
  • Crush the minced beef while frying.
  • Grab a pot & mix beef stock, tomato purée, sugar & spices.
  • Bring the stock to a boil.
  • Add the fried beef mess & start simmering for about 10 min.
  • Add sauerkraut & simmer for another 5-10 min.
  • Ready for serving.
Prep Time: Includes the frying of the minced beef as well as the simmering of the soup.
Servings: It’s 4 small bowls as a starter or 2 big bowls as a main dish.
Beef stock: You may also work with 500 ml or even 600 ml. In this case add some more sauerkraut (about 50 g resp. 100 g).
Sauerkraut: If there is too much liquid drain the sauerkraut or even squeeze the liquid out.
Sauerkraut: I worked w/ plain sauerkraut labelled „mild“. You may also use sauerkraut refined w/ white wine or even the sophisticated champagne-cooked sauerkraut.
The soup is fine for reheating & may be stored in the fridge (at least!) for a day.
Sorry. no experience with freezing!