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Sauerbraten Soup

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
  • Total Time
    Prep: 15 min. Cook 4 hours
  • Makes
    11 cups


  • 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


  • 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.

Test Kitchen tips
  • Yes, there are cookies in this dish—in fact, they're a key to its success. Cookies are a common thickening agent in German gravies and sauces, so why not soup?
  • Put the pickling spice into a loose tea bag and tie off. This keeps the whole spices out of your soup and makes them easy to remove.
  • Nutrition Facts
    1-3/4 cups: 371 calories, 16g fat (5g saturated fat), 94mg cholesterol, 1226mg sodium, 22g carbohydrate (13g sugars, 1g fiber), 32g protein.

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    • doowopmom
      Sep 30, 2020

      We thought this was absolutely delicious. Next time, I would cut back on the amount of beef broth and make it more like a stew. It was so easy to make and, although not quite as good as my homemade Sauerbraten, is a good substitute for 7 days of marinating and hours upon hours of cooking time. This is definitely a keeper and a meal we will make many times.

    • SteveandDonna
      Sep 3, 2020

      Wonderful easy recipe. Family really enjoyed it. Have very picky grandchildren who not only ate the meal but licked up remaining gravy. Will definitely do again.

    • PoseyP
      Sep 26, 2019

      This is wonderful and much easier than traditional sauerbraten. The first time I made this I followed the directions exactly. We thought it was a bit heavy on the stew beef; the second time I scaled back the meat by 8 oz and the proportions were more to our liking.

    • Sinbad2362
      Jan 27, 2019

      Very tasty soup for a cold wintery night. Made it as directed and served with noodles as suggested. Saving this to my recipe box.