PREP TIME: 2 minutes
COOK TIME: 25 minutes
We all have the best intentions to eat as much sauerkraut as we can, but sometimes it just doesn’t happen. Adding it to soups and stews is a great way to get your kraut in without having to overdo it on salads and sandwiches.
1 pound (455 g) ground beef
1 small white onion, thinly sliced
1 clove garlic, minced
1¼ teaspoons ground cumin
3 cups (710 ml) beef bone broth
1 cup (235 g) sauerkraut
½ teaspoon finely ground sea salt
- Place the ground beef, onion, garlic, and cumin in a saucepan. Sauté over medium heat until the onion is translucent, about 10 minutes.
- Add the broth, sauerkraut, and salt. Cover and cook, still over medium heat, for 15 minutes, until the onion is soft and the soup is fragrant.
- Divide the soup evenly among 4 bowls and serve.
PRESSURE COOK IT: Use the sauté mode for Step 1. For Step 2, place everything in the pressure cooker, seal the lid, and either set to the soup mode or cook on high pressure for 10 minutes. Allow the pressure to release naturally before removing the lid, then serve.
STORE IT: Keep in an airtight container in the fridge for up to 3 days or in the freezer for up to 1 month.
REHEAT IT: Wonderful enjoyed cold. To reheat, transfer a single serving to a microwave-safe bowl, cover, and microwave for 2½ minutes; or place in a saucepan and reheat over medium heat for 5 minutes.
THAW IT: Place in the fridge to thaw completely, then follow the reheating instructions above.
make it AIP:
Replace the cumin with dried oregano leaves.
Per 1-cup/240-ml serving:
calories: 469 | calories from fat: 243 | total fat: 27 g | saturated fat: 8 g | cholesterol: 131 mg
sodium: 4150 mg | carbs: 7.7 g | dietary fiber: 2.2 g | net carbs: 5.5 g | sugars: 3.9 g | protein: 48.8 g
FAT : 52%
CARBS : 7%
PROTEIN : 42%