Kazakh Beef Soup

Name: Kazakh Beef Soup
Prep time: 2 h 30 min
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 6
Cuisine: Global
Ingredients: 2 larges baking potatoes, peeled and cubed; 3 beef soup bones; 1 Tbsp hot chile sauce, or to taste; 2 Tbsps olive oil, divided; 1 onion, chopped; 6 servings salt to taste; 454 grams sauerkraut - rinsed and drained; 59 milliliters sour cream (optional)

Kazakh Beef Soup is a gluten free recipe with 6 servings. This soup has 141 calories, 3g of protein, and 7g of fat per serving. This recipe covers 7% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 2 hours and 30 minutes. If you have baking potatoes, olive oil, cream, and a few other ingredients on hand, you can make it. It is perfect for Autumn.

Instructions

Place soup bones in a stock pot with enough water to cover them by 2 inches. Bring to a boil, and cook uncovered for about 1 hour to make a beef stock.

Ingredients you will need

Beef Stock

Stock

Water

Soup

Equipment you will use

Pot

Remove bones, and cool.

Heat one tablespoon of oil in a large skillet.

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Cooking Oil

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Frying Pan

Saute sauerkraut for a few minutes, then add just enough water to cover the sauerkraut, cover the pan, and let simmer over low heat for about 30 minutes, until the sour taste is gone.

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Sauerkraut

Water

Equipment you will use

Frying Pan

Drain, and set aside.

Heat remaining olive oil in a small skillet over medium-high heat.

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Olive Oil

Equipment you will use

Frying Pan

Saute onion in the hot oil until tender.

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Onion

Cooking Oil

When the bones are out of the stock, add potatoes, and boil for about 15 minutes, until potatoes are tender. Stir in the sauerkraut, onions, and any meat that can be picked from the bones. Season with chili sauce and salt to taste. Simmer over low heat for about 15 minutes. Ladle into bowls, and serve with a dollop of sour cream.

Ingredients you will need

Chili Sauce