Crock Pot Beef Sauerbraten Soup

This Crock Pot Beef Sauerbraten Soup is tangy and hearty, which uses beef stew meat and crushed gingersnap cookies. It’s a classic, foolproof recipe, ready in about 10 hours and 25 minutes.

Crock Pot Beef Sauerbraten Soup Ingredients

For the Sauerbraten Beef:

• 2 pounds beef stew meat
• 1 large onion, chopped
• 1 cup low-sodium beef broth
• 1 cup red wine vinegar or cider vinegar
• 2 bay leaves
• 3/4 cup crushed gingersnap cookies (about 15 cookies)
• 2 tablespoons brown sugar

For Serving:

• Cooked spaetzle or egg noodles
• Fresh chopped parsley, if desired

How To Make Crock Pot Beef Sauerbraten Soup

1. Add ingredients to the crock pot: Place the beef, chopped onions, broth, vinegar, and bay leaves into the slow cooker and mix well.
2. Slow cook the beef: Cover and cook on LOW for 8–10 hours (or HIGH for 4–5 hours) until the meat is tender.
3. Finish the soup: Remove the bay leaves. Stir in the crushed gingersnaps and brown sugar.
4. Cook until thickened: Cover again and cook on LOW for another 15 minutes until the mixture is thick and bubbly.
5. Serve: Spoon the beef mixture over spaetzle or egg noodles and top with chopped parsley if desired.

Recipe Tips

• What do gingersnap cookies do in Sauerbraten? They thicken the soup and add a sweet, spiced flavor that’s traditional in German Sauerbraten.
• Can I use cider vinegar instead of red wine vinegar? Yes, both work well and offer a slightly different tang.
• How do I make this gluten-free? Use gluten-free gingersnaps and serve with gluten-free noodles.
• Can I prep this ahead of time? Yes, combine all ingredients (except cookies and sugar) in the crock the night before and refrigerate.
• What if the soup is too tangy? Add a bit more brown sugar or a splash of beef broth to balance it.

What To Serve With Sauerbraten Soup

This soup pairs well with comforting, mild sides:

• Spaetzle or egg noodles
• Crusty rye bread
• Roasted root vegetables
• German potato salad
• Steamed green beans

How To Store Sauerbraten Soup

Refrigerate: Store in an airtight container for up to 4 days.

Freeze: Cool completely and freeze for up to 2 months. Thaw overnight and reheat gently on the stove or in the crock pot.

Sauerbraten Soup Nutrition Facts

• Calories: 306 kcal
• Carbohydrates: 17g
• Protein: 35g
• Fat: 9g
• Saturated Fat: 3g
• Cholesterol: 94mg
• Sodium: 242mg
• Potassium: 702mg
• Fiber: 1g
• Sugar: 8g
• Calcium: 51 mg
• Iron: 4 mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I make Sauerbraten soup in advance?
Yes, it reheats very well and the flavors deepen overnight.

What kind of beef works best?
Beef stew meat or chuck roast cut into chunks works great.

Do I need to brown the meat first?
No, it’s not necessary, but browning adds extra depth of flavor.

Can I cook this on high instead of low?
Yes, cook on HIGH for 4–5 hours if you’re short on time.

Are gingersnaps essential?
Yes, for authentic flavor and texture, but you can substitute with a small amount of molasses and spices in a pinch.

Try More Recipes:

• Crock Pot Jerked Beef Short Ribs
• Crock Pot Beef Burritos With Green Chiles
• Crock Pot Beef Tater Tot Casserole