Ground Beef Sauerkraut Soup
Warm up with a hearty bowl of Ground Beef Sauerkraut Soup, a comforting, flavor-packed recipe that combines savory ground beef with the tangy zip of sauerkraut. Perfectly balanced with tender potatoes, aromatic vegetables like onion, carrot, and celery, and a rich beef broth, this soup is both fulfilling and nourishing. A touch of tomato paste, paprika, and thyme adds depth, while a bay leaf infuses subtle herbal notes as it simmers to perfection. Ready in just an hour, this one-pot wonder is an easy dinner solution that’s ideal for chilly evenings. Garnished with fresh parsley for a vibrant finish, this soup is a rustic crowd-pleaser that’s sure to become a family favorite. Keywords: Ground Beef Sauerkraut Soup, hearty soup recipe, one-pot dinner, tangy sauerkraut soup, easy comfort food.
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 medium yellow onion
- 3 cloves garlic cloves
- 1 large carrot
- 1 medium celery stalk
- 2 medium potatoes
- 2 cups sauerkraut
- 6 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 leaf bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
Instructions
Heat a large pot or Dutch oven over medium-high heat and add the olive oil.
Once the oil is hot, add the ground beef and cook until browned, breaking it up with a spoon. Drain any excess fat and set the beef aside.
Finely chop the onion, mince the garlic, and dice the carrot and celery. Add the onion, garlic, carrot, and celery to the pot and sauté for 5-7 minutes, or until softened.
Peel and dice the potatoes into small cubes. Add the potatoes to the pot along with the sauerkraut, stirring to combine.
Return the cooked ground beef to the pot and pour in the beef broth. Stir in the tomato paste, dried thyme, paprika, and bay leaf.
Bring the soup to a boil, then reduce the heat to low and let it simmer uncovered for 25-30 minutes, or until the potatoes are tender.
Remove the bay leaf and season the soup with salt and black pepper, adjusting to taste.
Ladle the soup into bowls and garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
1847 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.1 g | 136% | |
| Saturated Fat | 39.2 g | 196% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 312 mg | 104% | |
| Sodium | 10010 mg | 435% | |
| Total Carbohydrate | 127.2 g | 46% | |
| Dietary Fiber | 24.8 g | 89% | |
| Total Sugars | 21.6 g | ||
| Protein | 110.1 g | 220% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 389 mg | 30% | |
| Iron | 21.4 mg | 119% | |
| Potassium | 5413 mg | 115% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
