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Sauerkraut Soup

Sauerkraut Soup recipe image
This hearty Sauerkraut Soup is a comforting classic that balances the sharp tang of fermented cabbage with the deep, savory richness of slow-simmered beef. The long cooking time allows the flank steak and beef bones to break down, infusing the broth with gelatinous body and robust flavor. The addition of potatoes provides a satisfying heartiness, making this a complete meal in a bowl. It is perfect for cold winter days when you need something warming and nourishing. The acidity of the kraut cuts through the richness of the meat, creating a well-rounded flavor profile that pairs beautifully with crusty bread or a simple green salad.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 25.2
Dietary: Gluten-free
Description
This hearty Sauerkraut Soup is a comforting classic that balances the sharp tang of fermented cabbage with the deep, savory richness of slow-simmered beef. The long cooking time allows the flank steak and beef bones to break down, infusing the broth with gelatinous body and robust flavor. The addition of potatoes provides a satisfying heartiness, making this a complete meal in a bowl. It is perfect for cold winter days when you need something warming and nourishing. The acidity of the kraut cuts through the richness of the meat, creating a well-rounded flavor profile that pairs beautifully with crusty bread or a simple green salad.
Ingredients
  • 1 tablespoon Fat
  • 2 pound Flank
  • 1 1/2 cup Minced onions
  • 1 lb Beef bones
  • 2 qt Sauerkraut
  • 2 ts Salt
  • 1/2 ts Pepper
  • 1 1/2 c Peeled and cubed potatoes
  • 4 cups Water
Directions
  1. 1
    Heat the fat in a large heavy saucepan or Dutch oven over medium-high heat.
  2. 2
    Add the flank steak and minced onions, browning the meat on all sides and cooking until onions are softened.
  3. 3
    Add the beef bones, sauerkraut, water, salt, and pepper to the pot.
  4. 4
    Bring the mixture to a boil, then reduce heat to low, cover, and simmer gently for 2 hours.
  5. 5
    Add the peeled and cubed potatoes to the soup.
  6. 6
    Continue to simmer covered for an additional 20 minutes, or until the potatoes and meat are tender.
  7. 7
    Remove the flank steak from the soup, slice it against the grain, and return it to the pot or serve on the side as garnish.
  8. 8
    Ladle the hot soup into bowls and serve immediately.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 25.2kcal
% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.1mg1%
Sodium 3.5mg1%
Total Carbohydrate 5.7g2%
Dietary Fiber 1.0g4%
Sugars 2.6g
Protein 0.7g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a richer broth, you can use beef stock instead of water.

If the soup is too tangy from the sauerkraut, add a small pinch of sugar or an extra potato to balance the acidity.

This soup tastes even better the next day as the flavors meld together. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Flank steak can become tough if overcooked, but the 2-hour simmer time ensures it becomes tender. Slicing against the grain is crucial for tenderness when serving.

Keywords: sauerkraut, beef soup, flank steak, potato soup, comfort food, winter soup, fermented cabbage, beef bones, hearty soup, savory broth, slow cooked, traditional soup, meat soup, onion, pepper, salt, simmered, homestyle, warming, nourishing
Read it online: https://www.chefs-mate.com/recipe/sauerkraut-soup/