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sauerkraut beet beef soup

Sauerkraut Soup with Beets & Beef

A hearty borscht-like soup with sauerkraut and beef. 

Ingredients
  

for the soup:

  • 2 lb roasted beets
  • 24 oz jar sauerkraut
  • 1/4 small cabbage, thinly sliced
  • 1 1/4 lb stew meat
  • 1 medium onion, thinly sliced
  • 4 cloves garlic, thinly sliced
  • 1/2 tablespoon caraway seeds
  • 1 teaspoon smoked paprika
  • freshly ground black pepper
  • 2 bay leaves
  • 1 tablespoon balsamic vinegar

garnish:

  • sour cream

Instructions
 

  • Place all ingredients in a 4 or 6-quart slow cooker. Stir.
  • Cook on low 8-10 hrs. Stir.  Serve hot, garnished with sour cream.

Notes

  • If using canned or bagged sauerkraut, you may need to drain or rinse it. I find that jarred sauerkraut is fairly dry and less salty. I used the German-style from Aldi.
  • Want extra credit? Make your own sauerkraut and use that instead of prepared.
  • I used a mix of Chioggia and red beets but any beet would work! The redder the beet, the redder the soup. 
  • I roasted my beets using this method the day before and refrigerated them overnight but pre-cooked beets (like Love Beets--I buy these at Costco in bulk, they have amazing expiration dates and are vacuumed sealed) work well too.