Ground Beef And Sauerkraut Soup Recipes

GROUND BEEF AND SAUERKRAUT SOUP

Steps:

• In heavy frying pan, heat 1 tsp. olive oil, add ground beef and brown well, breaking into small pieces with turner. This will take as much as ten minutes but don't rush the browning step.
• While ground beef browns, combine chicken stock, beef stock, canned tomatoes with juice, sauerkraut with juice, sweetener of your choice, Worcestershire sauce, bay leaves, parsley and sage in large stock pot. Bring to a low simmer.
• When beef is well browned, add to soup in pot. Deglaze pan with a bit of the soup liquid, scraping off any browned bits, and add to soup.
• Wipe out frying pan and add other 1-2 tsp. olive oil. Saute onions 2-3 minutes, until starting to soften, then add garlic and saute 1-2 minutes more.
• Add to soup, reduce heat under soup pot and let soup simmer at low heat about one hour.
• After an hour, taste for seasoning and add water if soup seems too strong. Simmer 15 minutes more if adding water.
• Season to taste with fresh-ground black pepper (and a little salt if desired) before serving. Serve hot, with sour cream if desired.

SWISS SAUERKRAUT CASSEROLE

Steps:

• Heat oven to 350°F. Cook and drain noodles as directed on package.
• While noodles are cooking, cook beef, onion, salt and pepper in 10-inch skillet, over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain.
• In ungreased 3-quart casserole, mix noodles, beef mixture, sauerkraut, soup and 1 cup of the cheese.
• Bake uncovered 45 minutes. Sprinkle with remaining 1 cup cheese. Bake uncovered 5 to 10 minutes or until cheese is melted. Sprinkle with red onion.

BEEF AND SAUERKRAUT SOUP

Steps:

• Brown beef shanks on all sides in mixture of heated butter and oil in a 6-quart Dutch oven. Mix in onions and carrot, stirring until limp. Add garlic, sauerkraut, water, tomatoes and their liquid, pepper and bay leaf. Bring to boiling, reduce heat, cover and simmer for about 3 hours or until meat is very tender.
• Remove beef shanks with a slotted spoon. Discard bones and any fat. Return meat to soup in chunks. (At this point, soup may be covered and chilled until ready to serve; skim fat, if necessary).
• Reheat soup to serving temperature. Taste and add salt, if needed.
• Top with sour cream, if desired.

SAUERKRAUT AND POTATO SOUP

Steps:

• In a Dutch oven, cook meat and onion in hot oil until meat is brown.
• Stir in beer, water, tomato paste, paprika, salt, caraway seed, and pepper. Cover, and simmer 1 1/4 to 1 1/2 hours.
• Add potatoes, undrained sauerkraut, and fresh dill to soup. Cover. Cook for about 20 minutes, or until vegetables are tender.
• Cook uncovered for 10 minutes more, or until mixture is thickened and most of the liquid is evaporated. Sprinkle parsley on top before serving.

GROUND BEEF & SAUERKRAUT SOUP

Steps:

• In heavy frying pan, heat 1 teaspoons olive oil, add ground beef and brown well, breaking into small pieces with turner. This will take as much as ten minutes but don't rush the browning step.
• While ground beef browns, combine chicken stock, beef stock, canned tomatoes, sauerkraut, Splenda or brown sugar, Worcestershire sauce, bay leaves, parsley and sage in large stock pot. Bring to a low simmer.
• When beef is well browned, add to soup in pot. Deglaze pan with a bit of the soup liquid, scraping off any browned bits, and add to soup.
• Wipe out frying pan and add other 2 teaspoons olive oil. Saute onions 2-3 minutes, until starting to soften, then add garlic and saute 1-2 minutes more. Add to soup, reduce heat under soup pot and let soup simmer at low heat about one hour. After an hour, taste for seasoning and add water if soup seems too strong. Simmer 15 minutes more if adding water. Season to taste with fresh-ground black pepper before serving. Serve hot, with sour cream if desired.

SAUERKRAUT-BEEF BAKE

Steps:

• In a skillet, cook beef over medium heat until no longer pink; drain. , In a greased 2-qt. baking dish, combine the beef, sauerkraut, rice, soup, water and soup mix. Add mushrooms if desired. Cover and bake at 350° for 1 hour or until heated through.

BBQ SAUERKRAUT CASSEROLE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Heat a large skillet over medium-high heat, and stir in the ground beef and onion. Cook until the beef is crumbly, evenly browned, and no longer pink. Drain, and discard any excess grease.
• Pour the beef mixture into a 3-quart casserole dish. Layer the sauerkraut over the ground beef, pour the tomato juice over the sauerkraut, then sprinkle with brown sugar. Bake in the preheated oven until the sauce is bubbly, about 60 minutes.

HEIDI KLUM'S SAUERKRAUT SOUP

Steps:

• Cut onions in small cubes and brown in pan with a drizzle of oil
• Add ground beef, salt and pepper, and brown meat
• Cut mushroom in small pieces and add to meat and onions
• Add sauerkraut, tomatoes, vegetable broth and shish kebab sauce, and simmer for 15 minutes, adding water when needed (you may need more than 2 cups)
• Right before serving, stir in heavy cream