I love Oktoberfest beer and food, and I'm also a big fan of soups. I was in a bar a few years ago during Oktoberfest, sampling the food, and I realized they didn't have a soup. I decided to make this Oktoberfest sausage soup inspired by the flavors of my favorite festival. —Tim Pietrowski, Middlesex, New Jersey
Oktoberfest Soup
Oktoberfest Soup
Prep Time
15 min
Cook Time
50 min
Yield
8 servings (2-1/2 quarts)
Ingredients
- 1 pound uncooked bratwurst links
- 3 tablespoons water
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 8 medium red potatoes (about 2 pounds), cubed
- 1 carton (32 ounces) chicken stock
- 1 bottle (12 ounces) Oktoberfest beer or 1-1/2 cups chicken stock
- 1 tablespoon ground mustard
- 1 tablespoon caraway seeds
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Shredded Swiss cheese
Directions
- Place bratwurst and water in a Dutch oven. Cover; cook over medium heat 10 minutes. Uncover; turn bratwurst and cook until browned and centers are no longer pink, 13-17 minutes longer. Remove and cool slightly. Cut into 1/4-in.-thick slices; set aside. In the same pan, heat oil over medium heat. Cook and stir onion until tender, 5-7 minutes. Add garlic; cook 1 minute longer.
- Stir in potatoes, chicken stock, beer, mustard, caraway seeds, salt and pepper. Bring to a boil; reduce heat. Simmer, uncovered, until potatoes are tender, 20-25 minutes. Add sliced bratwurst; heat through. Just before serving, sprinkle with cheese.
Nutrition Facts
1-1/4 cups: 335 calories, 21g fat (6g saturated fat), 42mg cholesterol, 1027mg sodium, 24g carbohydrate (3g sugars, 3g fiber), 13g protein.
Loading Popular in the Community
Loading Reviews
