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