Beef and Sauerkraut Soup Hearty Beef and Sauerkraut Soup with Root Vegetables and Herbs Ingredients: 1 tablespoon olive oil 1 lb (450g) beef stew meat, cut into small cubes 1 medium onion, chopped 2 cloves garlic, minced 2 medium carrots, diced 2 medium potatoes, peeled and cubed 1 1/2 cups sauerkraut, drained 1 teaspoon caraway seeds (optional) 6 cups beef broth 1 teaspoon smoked paprika 1 bay leaf Salt and pepper to taste 1 tablespoon fresh parsley, chopped (for garnish) Sour cream (optional, for serving) Directions: Heat olive oil in a large soup pot over medium-high heat. Add beef cubes and sear until browned on all sides. Remove and set aside. In the same pot, add onion and garlic. Sauté for 2–3 minutes until softened. Add carrots and potatoes, stirring for another 3 minutes. Return the beef to the pot. Add sauerkraut, caraway seeds (if using), beef broth, smoked paprika, bay leaf, salt, and pepper. Bring to a boil, then reduce heat and simmer uncovered for 60–70 minutes, until beef is tender and flavors have melded. Discard the bay leaf. Adjust seasoning if needed. Serve hot, garnished with chopped parsley and a dollop of sour cream if desired. Prep Time: 15 minutes | Cooking Time: 1 hour 10 minutes | Total Time: 1 hour 25 minutes Kcal: 315 kcal per bowl | Servings: 6 servings #beefsoup #sauerkrautlove #heartywintersoup #beefandcabbage #germansoup #rusticsouprecipe #comfortfood #homemadesoup #fermentedflavors #onepotsoup #slowcookrecipes #guthealthrecipes #krautsoup #winterwarmers #souprecipeideas #oldworldflavors #soupseason #simmeredperfection #beefloversrecipe #heritagerecipes Cold weather calls for warm bowls! This Beef and Sauerkraut Soup is tangy, savory, and deeply comforting

Pickled Ginger Sweet & Tangy Homemade Pickled Ginger (Gari) Ingredients: 1 cup young ginger, peeled and thinly sliced 1 teaspoon salt 1/2 cup rice vinegar 1/4 cup sugar 1/4 cup water Directions: Peel the ginger using a spoon or paring knife and slice it as thin as possible (a mandoline helps!). Sprinkle the sliced ginger with salt and let it sit for 30 minutes to draw out moisture. Rinse the ginger under cold water and drain well. In a small saucepan, combine rice vinegar, sugar, and water. Bring to a gentle boil, stirring until sugar dissolves. Remove from heat. Place the ginger slices in a clean glass jar. Pour the warm vinegar mixture over the ginger until fully submerged. Let the mixture cool to room temperature, then seal the jar and refrigerate. Allow the ginger to pickle for at least 24 hours before using. It gets better over a few days! Prep Time: 10 minutes (plus resting) | Cooking Time: 5 minutes | Total Time: 1 day Kcal: 25 kcal per 1 tbsp | Servings: Makes about 1 cup #pickledginger #gari #sushitoppings #homemadecondiments #gingerlover #japanesecuisine #asianpickles #quickpickles #gingerbenefits #ricevinegarrecipes #cleaneating #easyfermentation #sushirecipes #guthealth #naturalpreservatives #tangyandsweet #sidedishideas #healthykitchen #flavorenhancer #homemadesushi Say hello to your sushi’s new best friend! 🍣 This Homemade Pickled Ginger is fresh, zingy, and surprisingly easy to make 🌸✨