Best 10 Sauerbraten Soup Recipes

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**Sauerbraten Soup: A Culinary Symphony of Sweet, Sour, and Savory Flavors**

Sauerbraten soup, a delectable dish steeped in German culinary traditions, is a symphony of flavors that tantalizes the taste buds. This hearty and comforting soup boasts a rich and flavorful broth infused with the essence of marinated beef, aromatic spices, and a medley of vegetables. The beef, marinated in a tangy blend of vinegar, red wine, and spices, lends a delightful sourness that perfectly complements the sweetness of the vegetables and the savory richness of the broth. As you savor each spoonful, you'll embark on a culinary journey that showcases the perfect balance of sweet, sour, and savory notes.

This article presents a collection of carefully curated sauerbraten soup recipes, each offering a unique interpretation of this classic dish. From traditional German recipes that stay true to the original flavors to contemporary variations that incorporate modern culinary techniques, there's a recipe here to cater to every palate. Whether you prefer a simple and straightforward approach or enjoy experimenting with bold and innovative flavors, you'll find a recipe that suits your taste and skill level.

So, prepare to be captivated by the enchanting flavors of sauerbraten soup. Dive into the recipes and discover the secrets of creating this culinary masterpiece. Let your taste buds dance with delight as you relish the perfect harmony of sweet, sour, and savory flavors in every spoonful.

Here are our top 10 tried and tested recipes!

SAUERBRATEN SOUP



Sauerbraten Soup image

Sauerbraten and soup are both family favorites. This combines the two, without the long marinating time the traditional beef dish requires. You can substitute spaetzle or gnocchi for the egg noodles. -Jennifer Yerkes, Franklin Square, New York

Provided by Taste of Home

Categories     Dinner

Time 4h15m

Yield 11 cups

Number Of Ingredients 11

2 tablespoons olive oil
2 pounds beef stew meat, cut into 1 inch pieces
1 tablespoon mixed pickling spices
1 bay leaf
6 cups beef broth, divided
1 medium onion, chopped
1 jar (16 ounces) shredded sweet-and-sour red cabbage
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
8 gingersnap cookies, crushed
Cooked wide egg noodles

Steps:

  • In a large skillet, heat oil over medium-high heat; brown meat in batches. Transfer meat to a 4- or 5-qt. slow cooker. , Place pickling spices and bay leaf on a double thickness of cheesecloth. Gather corners of cloth to enclose seasonings; tie securely with kitchen string. Add spice bag, 4 cups broth, onion, cabbage, ginger and cloves to slow cooker. Cook, covered, on high 3 hours., Meanwhile, in a saucepan, heat remaining broth and gingersnaps over medium heat; cook and stir until thickened, about 10 minutes. Transfer to slow cooker; cook, covered, until meat is tender, about 1 hour longer. Discard spice bag. Serve with noodles.

Nutrition Facts : Calories 371 calories, Fat 16g fat (5g saturated fat), Cholesterol 94mg cholesterol, Sodium 1226mg sodium, Carbohydrate 22g carbohydrate (13g sugars, Fiber 1g fiber), Protein 32g protein.

GERMAN SAUERBRATEN SOUP WITH DUMPLINGS



German Sauerbraten Soup With Dumplings image

Provided by limited

Time 5h

Yield 8

Number Of Ingredients 14

1 pound boneless sirloin steak (1-inch thick)
2 cans (10.5 ounce size) condensed onion soup
1/4 cup red wine vinegar
1/8 teaspoon ground ginger
6 whole cloves
1 dash ground allspice
3 medium potatoes, cooked, mashed and chilled
1 egg, slightly beaten
1 teaspoon dried dill weed, crushed
1/2 teaspoon salt
1/2 cup flour
30 ounces water
2 tablespoons cornstarch
1/2 cup sour cream

Steps:

  • Freeze meat for one hour, then slice meat into thin strips. Freezing makes slicing easier. To make marinade, in a bowl, blend 1 can soup, vinegar, allspice and cloves. Add meat. Marinate in refrigerator 8 hours or more, stir occasionally. Meanwhile, to make dumplings, combine potatoes, egg, dill, salt and flour. On lightly floured board, shape into 1 1/2-inch balls. In large saucepan, combine remaining soup, water, cornstarch, marinade and meat. Bring to boil, stirring until thickened. Drop dumplings into simmering soup. Cover and simmer for 10 minutes, stirring occasionally. Gradually blend about 1 cup hot soup into sour cream. Slowly stir sour cream mixture into soup.

TRADITIONAL SAUERBRATEN



Traditional Sauerbraten image

I found two slightly different hand written versions of this, my Grandmother's recipe. Born in Nekkar am Rhein in the 1904, she naturally learned to cook traditional German meals as a young woman and didn't rely on a cookbook. I try to capture the nuance in this. Serve with potato dumplings.

Provided by Chris Simpler

Categories     World Cuisine Recipes     European     German

Time P2DT4h15m

Yield 6

Number Of Ingredients 13

3 pounds beef rump roast
2 large onions, chopped
1 cup red wine vinegar, or to taste
1 cup water
1 tablespoon salt
1 tablespoon ground black pepper
1 tablespoon white sugar
10 whole cloves, or more to taste
2 bay leaves, or more to taste
2 tablespoons all-purpose flour
salt and ground black pepper to taste
2 tablespoons vegetable oil
10 gingersnap cookies, crumbled

Steps:

  • Place beef rump roast, onions, vinegar, water, 1 tablespoon salt, 1 tablespoon black pepper, sugar, cloves, and bay leaves in a large pot. Cover and refrigerate for 2 to 3 days, turning meat daily. Remove meat from marinade and pat dry with paper towels, reserving marinade.
  • Season flour to taste with salt and black pepper in a large bowl. Sprinkle flour mixture over beef.
  • Heat vegetable oil in a large Dutch oven or pot over medium heat; cook beef until brown on all sides, about 10 minutes. Pour reserved marinade over beef, cover, and reduce heat to medium-low. Simmer until beef is tender, 3 1/2 to 4 hours. Remove beef to a platter and slice.
  • Strain solids from remaining liquid and continue cooking over medium heat. Add gingersnap cookies and simmer until gravy is thickened about 10 minutes. Serve gravy over sliced beef.

Nutrition Facts : Calories 455.8 calories, Carbohydrate 20.9 g, Cholesterol 100.3 mg, Fat 22.3 g, Fiber 1.9 g, Protein 40.7 g, SaturatedFat 6.8 g, Sodium 1682.5 mg, Sugar 8 g

GERMAN SAUERBRATEN



German Sauerbraten image

Our family loves it when Mom prepares this wonderful old-world dish. The tender beef has a bold blend of mouthwatering seasonings. It smells so good in the oven and tastes even better-Cathy Eland, Highttown, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 3h10m

Yield 14 servings.

Number Of Ingredients 13

2 teaspoons salt
1 teaspoon ground ginger
1 beef top round roast (4 pounds)
2-1/2 cups water
2 cups cider vinegar
1/3 cup sugar
2 medium onions, sliced, divided
2 tablespoons mixed pickling spices, divided
1 teaspoon whole peppercorns, divided
8 whole cloves, divided
2 bay leaves, divided
2 tablespoons vegetable oil
14 to 16 gingersnaps, crushed

Steps:

  • In a small bowl, combine salt and ginger; rub over roast. Place in a deep glass bowl. In a large bowl, combine the water, vinegar and sugar. Pour half of marinade into a large saucepan; add half of the onions, pickling spices, peppercorns, cloves and bay leaves. Bring to a boil. Pour over roast; turn to coat. Cover and refrigerate for 2 days, turning twice a day., To the remaining marinade, add the remaining onions, pickling spices, peppercorns, cloves and bay leaves. Cover and refrigerate., Drain and discard marinade from roast; pat roast dry. In a Dutch oven over medium-high heat, brown roast in oil on all sides. Pour 1 cup of reserved marinade with all of the onions and seasonings over roast (cover and refrigerate remaining marinade). Bring to a boil. Reduce heat; cover and simmer for 3 hours or until meat is tender., Strain cooking juices, discarding onions and seasonings. Add enough reserved marinade to the cooking juices to measure 3 cups. Pour into a large saucepan; bring to a boil. Add gingersnaps; reduce heat and simmer until gravy is thickened. Slice roast and serve with gravy.

Nutrition Facts : Calories 233 calories, Fat 7g fat (2g saturated fat), Cholesterol 72mg cholesterol, Sodium 410mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 0 fiber), Protein 30g protein.

TRADITIONAL GERMAN SAUERBRATEN



Traditional German Sauerbraten image

This sour beef dish was often cooked by my German grandmother. It is perfect for any Oktoberfest celebration and is sure to get many rave reviews. My wife was not so hot on the idea of sour beef until she tried it in Germanland in Epcot Center. Serve with potato dumplings, potato pancakes or boiled potatoes (or boiled cauliflower).

Provided by Jerry

Categories     World Cuisine Recipes     European     German

Time P3DT2h25m

Yield 8

Number Of Ingredients 14

3 ½ pounds beef round steak
1 tablespoon salt
ground black pepper to taste
16 fluid ounces vinegar
1 ½ cups sliced carrots
1 cup sliced onion
12 peppercorns
5 whole cloves
3 bay leaves
1 sprig fresh parsley, chopped
2 tablespoons all-purpose flour
¼ cup butter
8 gingersnap cookies, crushed, or more to taste
1 tablespoon white sugar

Steps:

  • Wipe beef with a damp cloth and season with salt and pepper. Place seasoned beef in a large glass bowl.
  • Combine vinegar, carrots, onion, peppercorns, cloves, bay leaves, and parsley in a bowl; pour over beef. Cover dish tightly with a lid or plastic wrap.
  • Refrigerate beef, turning daily, for 3 to 7 days.
  • Drain meat, reserving liquid and vegetables. Rub flour over all sides of beef.
  • Heat butter in a large Dutch oven over medium-high heat; brown beef on all sides, 5 to 10 minutes. Add onions, carrots, and 2 cups reserved liquid. Cover Dutch oven, lower heat to medium-low, and simmer until meat is tender, about 2 hours. Transfer beef to a serving platter.
  • Stir gingersnap crumbs and sugar into the liquid in Dutch oven; cook and stir until sauce is thickened, about 5 minutes. Pour sauce over meat.

Nutrition Facts : Calories 411.6 calories, Carbohydrate 13.6 g, Cholesterol 121.1 mg, Fat 20.5 g, Fiber 1.9 g, Protein 41.1 g, SaturatedFat 9 g, Sodium 1011.3 mg, Sugar 5.9 g

EASY SAUERBRATEN



Easy Sauerbraten image

This easy sauerbraten recipe is a tasty example of traditional German fare. Its definitive pickled tang is pleasing and sure to delight German food lovers. -Patricia Rutherford, Winchester, Illinois

Provided by Taste of Home

Categories     Dinner

Time 3h25m

Yield 10 servings.

Number Of Ingredients 12

4 cups water
2 cups red wine vinegar
12 whole cloves
2 bay leaves
3 teaspoons salt
3 teaspoons brown sugar
1 boneless beef chuck roast or rump roast (4 pounds)
1/4 cup all-purpose flour
2 tablespoons canola oil
1 large onion, cut into wedges
5 medium carrots, cut into 1-1/2-inch pieces
2 celery ribs, cut into 1-1/2-inch pieces

Steps:

  • In a large bowl, combine the water, vinegar, cloves, bay leaves, salt and brown sugar. Remove 2 cups to a small bowl; cover and refrigerate. Pour remaining marinade into a 2-gal. resealable plastic bag. Add roast; seal bag and turn to coat. Refrigerate for 1-2 days, turning twice each day., Discard marinade and spices. Pat roast dry; dredge in flour. In a large skillet over medium-high heat, brown roast in oil on all sides. Transfer to a small roasting pan. Add the onion, carrots, celery and reserved marinade. , Cover and bake at 325° for 3 to 3-1/2 hours or until meat is tender. With a slotted spoon, remove meat and vegetables to a serving platter. Strain cooking juices; thicken if desired.

Nutrition Facts : Calories 365 calories, Fat 20g fat (7g saturated fat), Cholesterol 118mg cholesterol, Sodium 368mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 1g fiber), Protein 36g protein.

SAUERBRATEN



Sauerbraten image

Provided by Food Network Kitchen

Categories     main-dish

Time 3h15m

Yield 6 servings

Number Of Ingredients 21

3 cups low-sodium beef broth
1 cup dry red wine
1 cup red wine vinegar
2 large onions, cut into large chunks
5 cloves garlic; 3 crushed, 2 chopped
10 sprigs fresh thyme, plus 1 tablespoon chopped leaves
2 bay leaves
1 teaspoon juniper berries (available in the spice aisle)
1 teaspoon black peppercorns
1/2 teaspoon whole cloves
1 3-to-4-pound boneless beef top chuck roast
Kosher salt
2 tablespoons extra-virgin olive oil
2 medium carrots, cut into 1-inch chunks
2 stalks celery, cut into 1-inch chunks
2 tablespoons all-purpose flour
2 tablespoons crushed gingersnap cookies
Freshly ground pepper
Spaetzle, for serving (see page 152)
Sour cream, for serving (optional)
Chopped fresh parsley, for garnish

Steps:

  • Combine 2 cups broth, the wine, vinegar, 1 chopped onion, the crushed garlic, thyme sprigs, bay leaves, juniper berries, peppercorns and cloves in a medium saucepan over medium heat. Bring to a boil, then simmer for 5 minutes. Cool to room temperature. Place the beef in a large resealable plastic bag and pour in the marinade. Seal the bag and refrigerate for 2 to 3 days, turning daily.
  • Preheat the oven to 350. Remove the meat from the marinade and pat dry; season with salt. Strain the marinade, discarding the solids. Heat a large ovenproof pot over medium heat and add the olive oil. Add the meat and brown on all sides, 10 to 12 minutes, then transfer to a plate. Add the carrots, celery and the remaining onion to the pot and cook until slightly softened, 5 minutes. Stir in the chopped garlic and chopped thyme and cook 1 minute. Sprinkle in the flour and cook 1 to 2 minutes. Stir in the strained marinade and the remaining 1 cup broth and bring to a simmer. Return the meat to the pot, cover and cook in the oven until tender, 2 hours 30 minutes.
  • Remove the meat and transfer to a plate. Bring the sauce to a simmer over medium heat. Whisk in the gingersnaps and simmer until thickened; season with salt and pepper. Thinly slice the meat; serve with spaetzle, the vegetables and sauce and sour cream, if desired. Top with parsley.

SAUERBRATEN



Sauerbraten image

Provided by Alton Brown

Categories     main-dish

Time P3DT4h50m

Yield 4 to 6 servings

Number Of Ingredients 16

2 cups water
1 cup cider vinegar
1 cup red wine vinegar
1 medium onion, chopped
1 large carrot, chopped
1 tablespoon plus 1 teaspoon kosher salt, additional for seasoning meat
1/2 teaspoon freshly ground black pepper
2 bay leaves
6 whole cloves
12 juniper berries
1 teaspoon mustard seeds
1 (3 1/2 to 4-pound) bottom round
1 tablespoon vegetable oil
1/3 cup sugar
18 dark old-fashioned gingersnaps (about 5 ounces), crushed
1/2 cup seedless raisins, optional

Steps:

  • In a large saucepan over high heat combine the water, cider vinegar, red wine vinegar, onion, carrot, salt, pepper, bay leaves, cloves, juniper, and mustard seeds. Cover and bring this to a boil, then lower the heat and simmer for 10 minutes. Set aside to cool.
  • Pat the bottom round dry and rub with vegetable oil and salt on all sides. Heat a large saute pan over high heat; add the meat and brown on all sides, approximately 2 to 3 minutes per side.
  • When the marinade has cooled to a point where you can stick your finger in it and not be burned, place the meat in a non-reactive vessel and pour over the marinade. Place into the refrigerator for 3 days. If the meat is not completely submerged in the liquid, turn it over once a day.
  • After 3 days of marinating, preheat the oven to 325 degrees F.
  • Add the sugar to the meat and marinade, cover and place on the middle rack of the oven and cook until tender, approximately 4 hours.
  • Remove the meat from the vessel and keep warm. Strain the liquid to remove the solids. Return the liquid to the pan and place over medium-high heat. Whisk in the gingersnaps and cook until thickened, stirring occasionally. Strain the sauce through a fine mesh sieve to remove any lumps. Add the raisins if desired. Slice the meat and serve with the sauce.

QUICK SAUERBRATEN



Quick Sauerbraten image

This is an old stand by recipe out of an old Betty Crocker Cookbook dated 1969. The year that I met my DH...yes I was only 15 years old. Been married now for 36 years going on 37. Boy do I feel old, anyway my MIL is German and she loves this recipe. I serve it with my recipe #257991 and recipe #400.

Provided by teresas

Categories     Roast Beef

Time 3h50m

Yield 10 serving(s)

Number Of Ingredients 11

4 lbs beef rolled rump roast
1 (7/8 ounce) package instant meat marinade
2/3 cup white vinegar
1 medium onion, slice
2 bay leaves
1 teaspoon pickling spices
1/4 teaspoon pepper
2 tablespoons shortening
2 tablespoons flour
1/3 cup gingersnap cookie, crushed
1 teaspoon sugar

Steps:

  • Place meat in deep skillet or Dutch oven.
  • Mix marinade and vinegar; pour over meat.
  • With sharp fork, pierce surface of meat; marinate 15 minutes, turning occasionally.
  • Add onion, bay leaves, pickling spices and pepper.
  • Cover tightly; simmer on top of range or in 325 degrees oven 3 hours.
  • Remove meat.
  • Strain drippings and discard spices.
  • Measure drippings and add water to measure 2 1/2 cups liquid.
  • Melt shortening in skillet.
  • Blend in flour.
  • Cook over low heat , stirring until mixture is smooth and bubbly.
  • Remove from heat.
  • Gradually stir in liquid.
  • Heat to boiling, stirring constantly.
  • Boil and stir 1 minute.
  • Add, meat; cover and simmer 30 minutes or until tender , turning meat once.
  • Place meat on warm platter; keep warm while preparing Gingersnap Gravy.
  • Gingersnap Gravy:.
  • Stir 1/3 cup crushed gingersnaps and 1 tsp sugar into gravy in pan.
  • Heat to boiling, stirring constantly.
  • Boil and stir 1 minute.
  • Serve gravy with meat.

SAUERBRATEN I



Sauerbraten I image

Here is a recipe for Sauerbraten that is pretty decent. However, this is more like a project. I know real Germans who approve of this recipe.

Provided by MS.LUV2EAT

Categories     World Cuisine Recipes     European     German

Time P5DT2h15m

Yield 6

Number Of Ingredients 15

2 cups cider vinegar
2 cups water
⅓ cup brown sugar
½ teaspoon ground cloves
½ teaspoon ground allspice
1 tablespoon salt
½ teaspoon ground black pepper
6 black peppercorns
1 bay leaf
2 onions, diced
3 carrots, chopped
2 stalks celery, chopped
4 ½ pounds rump roast
2 tablespoons vegetable oil
1 cup sour cream

Steps:

  • In large saucepan over medium heat, combine cider vinegar, water, brown sugar, cloves, allspice, salt, pepper, peppercorns, bay leaf, onion, carrot and celery. Heat, stirring occasionally, until bubbles appear at edges, but do not boil.
  • Poke deep holes in roast and place in non-metal bowl. Pour vinegar mixture over roast. Cover and refrigerate for five days, turning once daily.
  • Remove roast from liquid; pat dry with paper towels. Remove bay leaf and peppercorns from liquid and discard. Strain liquid from vegetables, reserving both.
  • Heat oil in Dutch oven over medium-high heat. Sear all sides of roast quickly, 1 to 2 minutes each side. Reduce heat to low, pour reserved vegetables and 1 cup of vinegar liquid into pan. Cover and simmer 1 1/2 hours, adding more vinegar liquid if necessary.
  • Remove roast from pan, and let cool slightly. Slice roast and return slices to liquid in pan, cover and simmer 30 minutes more. Remove slices to serving platter. Stir sour cream into heated liquid and heat through, but do not allow to boil. Pour sauce over meat and serve immediately.

Nutrition Facts : Calories 941.1 calories, Carbohydrate 21.6 g, Cholesterol 224.4 mg, Fat 61.4 g, Fiber 2.1 g, Protein 69.2 g, SaturatedFat 25 g, Sodium 1456.9 mg, Sugar 15.1 g

Tips:

  • Use a good quality beef roast. Chuck roast or brisket are both good choices.
  • Marinate the beef for at least 24 hours. This will help to tenderize the meat and infuse it with flavor.
  • Brown the beef before braising it. This will help to develop flavor and color.
  • Use a variety of vegetables in your soup. Carrots, celery, onions, and potatoes are all good choices.
  • Use a flavorful broth. Beef broth or chicken broth are both good options.
  • Season the soup to taste. Salt, pepper, garlic powder, and onion powder are all good choices.
  • Serve the soup with a side of bread or dumplings.

Conclusion:

Sauerbraten soup is a delicious and hearty soup that is perfect for a cold winter day. It is a great way to use up leftover sauerbraten, or you can make it from scratch. Either way, you are sure to enjoy this flavorful and satisfying soup.

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