- 1 pound beef stew meat, diced into 1 inch pieces
- 1 onion, chopped
- 3 tablespoons vegetable oil
- 1 1/2 cups beer
- 3/4 cup water
- 1/4 cup tomato paste
- 1 tablespoon paprika
- 1/4 teaspoon salt
- 1/4 teaspoon caraway seed
- 1/4 teaspoon ground black pepper
- 3 potatoes, cubed
- 1 ounce sauerkraut
- 2 tablespoons chopped fresh dill weed
- 2 tablespoons chopped fresh parsley
- 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.