Oktoberfest Soup
TOTAL TIME: Prep: 15 min. Cook: 50 min.
YIELD: 8 servings (2-1/2 quarts).
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
Ingredients
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1 pound uncooked bratwurst links
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3 tablespoons water
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2 tablespoons olive oil
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1 large onion, chopped
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3 garlic cloves, minced
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8 medium red potatoes (about 2 pounds), cubed
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1 carton (32 ounces) chicken stock
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1 bottle (12 ounces) Oktoberfest beer or 1-1/2 cups chicken stock
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1 tablespoon ground mustard
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1 tablespoon caraway seeds
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1 teaspoon salt
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1/2 teaspoon pepper
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Shredded Swiss cheese
Directions
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1.
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.
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2.
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.
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