Sauerkraut Soup Pittsburgh

May 11, 2023May 11, 20230 14

Sauerkraut Soup Pittsburgh recipe for a hearty meal

by The Chefin Soup

Prep

20 min

Cook

2 hours

Ready In

2 hours 20 min

Level

Difficult

Rating

Ingredients

Nutrision Information

Servings Per Recipe

4-6

Calories

420

Sugar

Fat

28g

Sauerkraut Soup Pittsburgh is a hearty and flavorful dish that is a staple in the Pittsburgh area. It is a traditional German recipe that uses sour, fermented cabbage, also known as sauerkraut. The addition of short rib of beef adds a savory and meaty element to the dish. This soup is perfect for a cold winter day or when you need a warm and comforting meal. It is also a great way to get in your daily dose of vegetables and protein.

Instructions

1.	In a large pot, heat the cooking oil and brown the short rib of beef until cooked through. Remove from the pot and set aside.
2.	In the same pot, sauté the onions until fragrant.
3.	Add in the sauerkraut, canned tomato, peppercorns and bay leaves. Stir to combine.
4.	Add in the stock and bring to a boil.
5.	Reduce the heat and simmer for 1-2 hours, or until the sauerkraut is tender.
6.	Remove the short rib of beef and shred it with a fork.
7.	Return the beef to the pot and simmer for an additional 20 minutes.
8.	Serve hot and enjoy!

PROS

Sauerkraut Soup Pittsburgh is a warm and comforting meal that is perfect for a cold day.
The combination of savory short rib of beef and tangy sauerkraut is delicious.
It is also very filling and satisfying.

CONS

This recipe does require a bit of time and effort, as it requires simmering for a few hours to tenderize the sauerkraut and short rib of beef.
It is also relatively high in sodium.

HEALTH & BENEFITS

Sauerkraut is rich in probiotics, which are beneficial for gut health and digestion. It is also high in fiber and vitamin C, which supports immune function. Short rib of beef is high in protein and iron, which are important for muscle and brain function.

	1 lb short rib of beef
	1/2 cup chopped onion
	2 teaspoons cooking oil
	1 can sauerkraut
	6 cups stock ( boullion or skimmed )
	canned tomato
	10 peppercorns
	2 bay leaves