Sauerbraten Soup


Sauerbraten Soup

Sauerbraten Soup

Looking for something new and unusual to add to your soup repertoire? Try Sauerbraten Soup!


  • 3 pounds chuck roast, cubed
  • 1 cup red wine vinegar
  • 1/2 cup white sugar
  • 1 cup cold water
  • 1 tablespoon pickling spice
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon caraway seeds
  • 3 cups beef stock
  • 1/3 cup raisins
  • 4-5 large carrots, peeled and cut into 1 inch pieces
  • 2 medium onions, peeled and roughly chopped
  • 4 ribs celery, cut into 1 inch pieces
  • 1/3 cup Wondra (optional)
  • 1/3 cup crushed gingersnaps (optional)
  • pepper and salt to taste


  1. Combine the vinegar and sugar over medium heat until sugar dissolves. Do not let it boil.
  2. Add cold water to reduce the temperature.
  3. Stir in the pickling spices, ginger, cloves, caraway seeds, and nutmeg.
  4. Place the beef in the slow cooker (not turned on). Add the brine/spice mixture and stir well. Make sure the meat is submerged. Let sit for 15 minutes.
  5. Stir in the carrots, celery, raisins, and onions. Cook on high for about 6 hours.
  6. If the soup is thinner than you'd like, whisk in some Wondra and/or gingersnaps.
  7. Enjoy with spaetzle, potato dumplings, or a nice hunk of rye bread.


If it's too "sour" for your taste, reduce the amount of vinegar next time. For now, add a bit more sugar dissolved in water or add the gingersnaps.

Although it isn't necessary, to easily remove the pickling spices, make a small spice bag out of cheesecloth or a coffee filter. Tie with cooking twine. Make sure the twine is long enough that you can tie it to a handle for easy removal.

You can use packaged stew meat, of course, but the per pound cost is usually more than buying a roast.

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