Sauerbraten Soup

Sauerbraten is everyone’s favorite in the family. When you combine it with soup, it turns out to be the best meal. This Sauerbraten soup recipe brings you the ultimate pleasure and goodness of everything you need in a perfect dish. It is tasty, fulfilling, and contains a rich aroma. Without having a long beef margination, you are good to have the ultimate taste and finish.

It is the right thing to add to your meal and make your meal table complete and exciting for everyone. Grab the easy and authentic recipe with modern age modifications to have a wonderful meal.

Tips To Make the Best Sauerbraten Soup

Want to avoid pickling spices floating in your soup? Put these spices into a tea bag or muslin cloth and tie them with the pot hook. It will let the spices boil well in the soup and is easy to remove when the soup is done.

Ingredients For Sauerbraten Soup

• 2 tbsp Olive oil
• 1 tbsp pickling spices (mixed)
• 4 lbs beef stew meat (1-inch pieces)
• 6 cups beef broth (divided)
• 1 medium onion (chopped)
• 16 ounces sweet and sour red cabbage (Shredded)
• 1 bay leaf
• ½ tsp ginger (grounded)
• ¼ tsp Cloves (Grounded)
• 8 gingersnap cookies (crushed)
• Wide egg noodles (Cooked)

How to Make Sauerbraten Soup?

1. Place a large skillet on medium-high heat and add oil to it.
2. Brown the meat in a skillet by dividing it into batches
3. Now transfer the meat into a slow cooker
4. Take an empty tea bag or a cheesecloth. Add all the pickling spices and bay leaf to it.
5. Secure the cloth with the help of kitchen string and make it a spice bag.
6. Place the spice bag directly into the slow cooker or hook the string to the handle.
7. Add 4 cups broth, onion, cabbage, ginger, and cloves.
8. Set the cooker on high and cook it for about 3 hours.
9. Pour the remaining broth into a saucepan with gingersnaps and place over medium heat.
10. Cook it for about 10 minutes while keep stirring until its thick.
11. Transfer the broth to the slow cooker and cover it for about 1 hour or until the meat is tender.
12. Discard the spice bag after draining it well.
13. Mix the noodles in the soup before serving or serve them as a side to be added later.

Related Beef Recipes

• Herbed Simmered Beef Stew
• Beef and Broccoli
• Meatballs with sweet and sour sauce
• Traditional Beef Stroganoff
• Slow Cooker Tater Tot Casserole
• Vegan Beef Ragu
• Brazilian Feijoada
• Slow Cooker Braised Short Ribs
• Roast Beef With Gravy
• Slow Cooker Chipotle Beef Carnitas
• Slow Cooker Beef Noodle Soup

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Slow Cooker Sauerbraten Soup

This Sauerbraten soup recipe brings you the ultimate pleasure and goodness of everything you need in a perfect dish.

Course Dinner, Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 4 hours hours

Author Adalynn Ward

Servings 10 cups

Calories 370kcal

Ingredients

• 2 tbsp Olive oil
• 1 tbsp pickling spices (mixed)
• 4 lbs beef stew meat (1-inch pieces)
• 6 cups beef broth (divided)
• 1 medium onion (chopped)
• 16 ounces sweet and sour red cabbage (Shredded)
• 1 bay leaf
• ½ tsp ginger (grounded)
• ¼ tsp Cloves (Grounded)
• 8 gingersnap cookies (crushed)
• Wide egg noodles (Cooked)

Instructions

• Place a large skillet on medium-high heat and add oil to it.
• Brown the meat in a skillet by dividing it into batches
• Now transfer the meat into a slow cooker
• Take an empty tea bag or a cheesecloth. Add all the pickling spices and bay leaf to it.
• Secure the cloth with the help of kitchen string and make it a spice bag.
• Place the spice bag directly into the slow cooker or hook the string to the handle.
• Add 4 cups broth, onion, cabbage, ginger, and cloves.
• Set the cooker on high and cook it for about 3 hours.
• Pour the remaining broth into a saucepan with gingersnaps and place over medium heat.
• Cook it for about 10 minutes while keep stirring until its thick.
• Transfer the broth to the slow cooker and cover it for about 1 hour or until the meat is tender.
• Discard the spice bag after draining it well.
• Mix the noodles in the soup before serving or serve them as a side to be added later.

Notes

Want to avoid pickling spices floating in your soup? Put these spices into a tea bag or muslin cloth and tie them with the pot hook. It will let the spices boil well in the soup and is easy to remove when the soup is done.

Nutrition

Serving: 1cup | Calories: 370kcal | Carbohydrates: 22g | Protein: 32g | Fat: 15g