in Soup Recipes

Sauerkraut soup in the style of the brewmaster

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Ingredients for 4 servings:

  • 500 g beef (ribeye)
  • 1 liter of water
  • 1 bunch of soup vegetables
  • 1 onion(s)
  • 500 g sauerkraut
  • 1 cup(s) water
  • 3 tbsp oil
  • 2 tbsp onion(s), in rings
  • 2 bay leaves
  • Peppercorns
  • 1 cup(s) beer, light
  • 1 tbsp flour
  • 1 can of tomato paste, small
  • Salt
  • Sugar
  • garlic powder

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cook the washed beef with the cleaned, finely chopped vegetables and the peeled, coarsely chopped onion in the water for about 1.5 hours. Finely chop the meat. Bring the sauerkraut to a boil with the water (1 cup), oil, onion rings, bay leaves, and peppercorns. Add the beer and meat broth, and thicken the soup with flour. Add the meat and tomato paste, and season with salt, sugar, and garlic powder.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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