SAUERBRATEN SOUP

Sauerbraten Soup image

Provided by @MakeItYours

Number Of Ingredients 11

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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

Steps:

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.