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Beef and Kraut Soup Recipe
|Beef shank crosscuts||2 Pound|
|Cooking oil||2 Tablespoon|
|Onion||1 Medium, chopped to make 1/2 cup|
|Garlic||1 Clove (5 gm), minced|
|Canned sauerkraut||8 Ounce, snipped (1 Can)|
|Canned tomatoes||8 Ounce, cut up (1 Can)|
|Apple||1 Medium, peeled, cored, and chopped|
|Green pepper||1 , chopped to make 1/2 cup|
Calories 607 Calories from Fat 200
% Daily Value*
Total Fat 22 g34.4%
Saturated Fat 6.4 g31.9%
Trans Fat 0 g
Cholesterol 177.4 mg
Sodium 1571.1 mg65.5%
Total Carbohydrates 20 g6.8%
Dietary Fiber 5.3 g21.3%
Sugars 9.2 g
Protein 79 g158%
Vitamin A 11.6% Vitamin C 83.2%
Calcium 6% Iron 11.2%
*Based on a 2000 Calorie diet
1.In a saucepan, heat oil and brown the beef, remove and set aside.
2.In the same pan add onion and garlic to drippings and cook till onion is tender.
3.To the pan, add beef, cloves, bay leaf, salt, pepper, and 4 cups water; cover and simmer for about 1 1/2 hours.
4.Remove the beef from the pan and discard the bay leaf and cloves.
5.When cool enough to handle, remove meat from bones; cut up meat and return to broth; discard bones.
6.Add the un-drained sauerkraut, un-drained tomatoes, apple, green pepper, and sugar and bring it to boil.
7.Cover and simmer for another 20 minutes more or until pepper is tender.
8.Arrange the meat and vegetables to a serving bowl and divide the broth among the soup bowls and top each serving with sour cream.