Soup with Beef, Sauerkraut and Potatoes
by Editorial Staff
Hearty, rich, thick, and delicious soup with beef, sauerkraut, and potatoes. It takes a long time to prepare such a soup, because of the beef, which requires a longer cooking time, but I am sure you will like the end result.
Servings: 8
Ingredients
- Beef (pulp) – 500 g
- Sauerkraut – 360 g
- Potatoes – 870 g
- Onions – 250 g
- Garlic – 35 g
- Tomato paste – 110 g
- Vegetable oil – 30 ml
- Dried marjoram – 1 teaspoon
- Bay leaf – 2 pcs.
- Sugar – 1 tbsp
- Salt to taste
- Ground black pepper – to taste
- Water – 1.5-2 l
Directions
- For cooking, it is most convenient to use thick-walled dishes. I have a cauldron with a volume of 6 liters. Peel the onion and cut it into half rings. Pour vegetable oil into a saucepan or cauldron, heat it well, and put in the chopped onion. Add sugar. Fry over medium heat, stirring occasionally, 5-7 minutes until light golden brown.
- Cut the beef into small pieces. Dip into the cauldron to the fried onions. Add dried marjoram. Salt to taste and season with black pepper. Stir. Cook covered over low heat for 10-15 minutes.
- Peel and mince the garlic. Add tomato paste and garlic to a saucepan. Stir. Cook over medium heat for 2-3 minutes.
- Peel and dice the potatoes. Add to pot.
- Pour in boiling water. I added 2 liters so that the soup was not very thick. For a thicker meal, simply reduce the amount of water. Stir. Bring to a boil and simmer for 7-10 minutes, until the potatoes are half cooked.
- Add sauerkraut and bay leaves. Stir. Taste and add salt or pepper as needed. Bring to a boil. Heat very low and cook for 1.5-2 hours, covered. During this time, the beef will become very soft.
Enjoy your meal!
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