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    You are in: Home / Recipes / Beef and Sauerkraut Soup Recipe
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    Beef and Sauerkraut Soup

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 15 mins

    15 mins

    3 hrs

    lazyme's Note:

    A really hearty soup. I usually make Reuben sandwiches the day before and use the leftover sauerkraut for this soup. From Elegant Meals with Inexpensive Meats.

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    Units: US | Metric


    1. 1
      Brown beef shanks on all sides in mixture of heated butter and oil in a 6-quart Dutch oven. Mix in onions and carrot, stirring until limp. Add garlic, sauerkraut, water, tomatoes and their liquid, pepper and bay leaf. Bring to boiling, reduce heat, cover and simmer for about 3 hours or until meat is very tender.
    2. 2
      Remove beef shanks with a slotted spoon. Discard bones and any fat. Return meat to soup in chunks. (At this point, soup may be covered and chilled until ready to serve; skim fat, if necessary).
    3. 3
      Reheat soup to serving temperature. Taste and add salt, if needed.
    4. 4
      Top with sour cream, if desired.

    Ratings & Reviews:


    Nutritional Facts for Beef and Sauerkraut Soup

    Serving Size: 1 (542 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 128.4
    Calories from Fat 60
    Total Fat 6.7 g
    Saturated Fat 2.3 g
    Cholesterol 7.6 mg
    Sodium 793.4 mg
    Total Carbohydrate 16.6 g
    Dietary Fiber 5.4 g
    Sugars 8.0 g
    Protein 2.7 g

    The following items or measurements are not included:

    beef shanks

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