Beef and Sauerkraut Soup
8 servings
90 minutes
Beef and sauerkraut soup is a cozy dish infused with deep flavor and rich history. Its roots trace back to European culinary traditions where the combination of meat and dairy products was valued for its nourishment and rich taste. Beef slow-cooked with aromatic vegetables becomes tender, while sauerkraut adds a pleasant tang and mild spiciness. The addition of bay leaves and allspice enriches the soup's aroma, making it warming and invigorating. This dish is perfect for cold days when you want to feel full and warm. Served hot, it can be garnished with herbs and sour cream to enhance the depth of flavor. A wonderful choice for a family lunch or a cozy evening with friends.
1
Cut the boneless beef into small cubes. Chop the bones (I took pre-chopped ones from the market).
- Boneless beef: 260 g
- Bone-in beef: 500 g
2
Send to a preheated oven at 180 degrees for 35 minutes.
3
Meanwhile, chop the vegetables coarsely.
- Carrot: 90 g
- Red onion: 150 g
- Celery: 135 g
4
Send them to the heated olive oil in the pan.
- Olive oil: 2 tablespoons
5
After 3 minutes, stir, reduce the heat, and fry on medium heat, stirring occasionally, for about 7 minutes.
6
Pour drinking water over the beef and place it on high heat.
- Water: 2 l
7
After boiling, reduce the heat, add bay leaf and allspice.
- Bay leaf: 1 piece
- Allspice berries: 5 piece
8
Add fried vegetables to the soup. Periodically skim off the foam.
- Carrot: 90 g
- Red onion: 150 g
- Celery: 135 g
9
After 30 minutes, salt the soup and stir.
- Salt: to taste
10
Add sauerkraut. Mix.
- Sauerkraut: 500 g
11
The soup will be ready in 15 minutes. Pour into deep plates and serve.
