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
- Combine the vinegar and sugar over medium heat until sugar dissolves. Do not let it boil.
- Add cold water to reduce the temperature.
- Stir in the pickling spices, ginger, cloves, caraway seeds, and nutmeg.
- 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.
- Stir in the carrots, celery, raisins, and onions. Cook on high for about 6 hours.
- If the soup is thinner than you'd like, whisk in some Wondra and/or gingersnaps.
- 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.