Sauerkraut And Potato Soup Recipe

In a Dutch oven cook meat and onion in hot oil until meat is brown.

Stir in beer water tomato paste paprika salt caraway seed and pepper. Cover and simmer 1 1/4 to 1 1/2 hours.

Add potatoes undrained sauerkraut and fresh dill to soup. Cover. Cook for about 20 minutes or until vegetables are tender.

Cook uncovered for 10 minutes more or until mixture is thickened and most of the liquid is evaporated. Sprinkle parsley on top before serving.