Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 585.75 Kcal (2452 kJ) | ||
| Calories from fat | 298.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 33.14g | 51% | |
|---|---|---|---|
| Cholesterol | 105.44mg | 35% | |
| Sodium | 696.56mg | 29% | |
| Potassium | 902.54mg | 19% | |
| Total Carbs | 30.14g | 10% | |
| Sugars | 7.3g | 29% | |
| Dietary Fiber | 5.09g | 20% | |
| Protein | 35.04g | 70% | |
| Vitamin C | 11.3mg | 19% | |
| Vitamin A | 1mg | 34% | |
| Iron | 2.1mg | 11% | |
| Calcium | 71.7mg | 7% | |
| Amount Per 100 g | |||
| Calories | 142.86 Kcal (598 kJ) | ||
| Calories from fat | 72.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.08g | 51% | |
|---|---|---|---|
| Cholesterol | 25.72mg | 35% | |
| Sodium | 169.88mg | 29% | |
| Potassium | 220.12mg | 19% | |
| Total Carbs | 7.35g | 10% | |
| Sugars | 1.78g | 29% | |
| Dietary Fiber | 1.24g | 20% | |
| Protein | 8.55g | 70% | |
| Vitamin C | 2.8mg | 19% | |
| Vitamin A | 0.2mg | 34% | |
| Iron | 0.5mg | 11% | |
| Calcium | 17.5mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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