sauerkraut and potato soup

Ingredients

• Servings: 4
• 1 pound beef stew meat, diced into 1 inch pieces
• 1 onion, chopped
• 3 tablespoons vegetable oil
• 1 1/2 cups
• 3/4 cup water
• 1/4 cup tomato paste
• 1 tablespoon paprika
• 1/4 teaspoon salt
• 1/4 teaspoon caraway seed
• 1/4 teaspoon ground black pepper
• 3 potatoes, cubed
• 1 ounce sauerkraut
• 2 tablespoons chopped fresh dill weed
• 2 tablespoons chopped fresh parsley

Recipe

• in a dutch oven, cook meat and onion in hot oil until meat is brown.
• stir in , 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.