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
- 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.
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