Sauerkraut Soup Recipe

Sauerkraut Soup
(Slow Cooker)
Submitted By: Taz


2 lbs Sauerkraut - rinsed and drained
1 ½ lbs Top Round Steak - trimmed and cut into ½ inch cubes
1 lb Yukon Gold Potatoes - peeled and cut into ½ - ¾ inch cubes
5 Cups Low Sodium Vegetable Stock - can substitute water or chicken stock
1 (28oz) Can Diced Tomatoes and their liquid
1 (6oz) Can Tomato Paste
½ Small Onion - diced
1 small Clove Fresh Garlic - finely minced
1 Tbs Olive Oil
2 Bay Leaves
1 Tbs Brown Sugar
¼ tsp Fresh Ground Black Pepper + to taste
Kosher Salt to taste
Juice of 1 Lemon

  1. Turn large (5-7 quart) slow cooker (Crock-Pot®) to high and allow to heat
  2. Heat olive oil in a large skillet over high heat until shimmering - Add the cubed beef (DO NOT OVERCROWD the skillet - Cook in batches if necessary) and allow to sear for 1-2 minutes before turning (once the beef is properly seared on the first side, it will easily release from the pan without 'prying' or scraping letting you know it is time to turn) - Repeat until all sides are well seared a dark caramelized brown - Transfer to the crock of the preheated slow cooker
  3. Once all of the beef has been seared, reduce heat to medium - Add the onion and sauté until translucent (apx 2 minutes) - Add garlic and continue to sauté for another minute - Add the diced tomatoes and their liquid to the skillet to deglaze (make sure you gently scrape the bottom with a silicone/rubber spatula or wooden spoon to get up all of the 'fond') and bring to a simmer - Transfer to the crock of the slow cooker
  4. Add the sauerkraut, potatoes, vegetable stock (or substitute), tomato paste, bay leaves, and pepper to the crock and thoroughly combine
  5. Switch cooker to low, cover, and allow to cook 6 ½ - 7 hours until beef is cooked through and 'melt in your mouth' tender (DO NOT COOK ON HIGH - beef can become very tough)
  6. Once the soup has cooked for the appropriate time, remove and discard the bay leaves - Add brown sugar and lemon juice and stir to combine
  7. Adjust seasoning with kosher salt and additional pepper to taste (if too sour or tart for your taste, add up to an additional 1 Tbs of brown sugar to balance it out)
  8. Serve hot with a good 'hunk' of crusty or dark bread (i.e. Rye) and a 'dollop' of sour cream
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