• 2 medium-sized potatoes (about 360g) -peeled and chopped into bite-sized chunks
• 2 cans of brown beans (pinto or something like that) - about 2 cups
• 350g sauerkraut - about 2 1/2 cups
• 1L water
• 3 tbsp tomato paste
• 2-3 bay leaves
• 1 tsp salt (adjust to taste)
• 1 medium-sized onion
• 4 cloves of garlic
• About 100g of Juicy Marbles steak, chopped into bite-sized chunks
• Black Pepper to taste
• 1 tsp cooking oil of choice

1. Heat a medium-large sized pot to low-medium heat. Add a dash of oil. When the oil is hot, add the onion. Allow the onions to saute at a low temperature so they slowly become translucent, but don’t burn.
2. When the onions are translucent, add the garlic, potatoes, tomato paste, bay leaves, salt, and enough water to cover the potatoes. Bring the water to a boil, and then bring the temperature down. Cover and allow the soup to simmer for about 10 minutes, or until the potatoes are soft enough to easily put a fork through.
3. While the potatoes are cooking, heat a medium-sized pan to medium heat. When the pan is hot, add a dash of oil. When the oil is hot, add your Juicy Marble chunks. Sprinkle a little salt, and sear your meat for about 2 minutes on each side, until the chunks are nice and crispy. When they’re done cooking, turn off the heat.
4. Drain the beans to remove most of the liquid. When the potatoes are soft, add the beans, meat chunks, and the rest of the water to the pot. Simmer for another 8 minutes.
5. Lastly, mix in the sauerkraut and turn off the stove. Taste the soup and add more salt & pepper to your taste.

Bon appetite!