German Potato Soup with Sausage
German Potato Soup with Bratwurst is an easy comforting recipe to add to your soup rotation this fall. It takes just 30 minutes to cook, and celebrates German cuisine, even if you can't get to Octoberfest.
Servings: 4 -6 servings
Ingredients
- 2-3 bratwurst, or other German sausage
- olive oil
- 4 cups chicken stock
- 1/2 medium onion, peeled and diced
- 2 stalks celery, diced
- 2 medium carrots, peeled and diced
- 4 white waxy potatoes, (like baby reds or Yukon Gold), peeled and diced
- 1/4 head cabbage, chopped
- 2 bay leaves
- 1 tsp dried marjoram
- salt and fresh cracked pepper, to taste
- chopped fresh parsley , for garnish
Instructions
- Put a drop of oil in a stock pot and brown off the sausages or brats. Let them get cook color on all sides, then add 2 cups of the chicken stock and bring up to a boil. Scrape any browned bits from the bottom of the pot. Lower the heat and simmer, covered, for about 10-12 minutes, until the brats are cooked. Remove the brats to a plate, and strain the broth and set aside. (I like to strain the broth because there will always be little bit and bobs floating around, and it's nicer without.) When the brats have cooled a bit, slice them.
- Meanwhile add a tablespoon of oil to a a new soup pot and saute the onions, celery, and carrots for about 4-5 minutes, just until slightly softened but not browned, stirring often.
- Add the potatoes, cabbage, and all 4 cups of the stock to the pan, along with the bay leaves, salt, pepper, and marjoram.
- Bring up to a boil, then lower the heat and simmer, partially covered, for 10-15 minutes, or until veggies are almost tender. Take a taste to be sure. Add the sliced brats and simmer for another 5 minutes until everything is perfectly tender.
- Taste to adjust the seasonings and serve hot with a sprinkle of fresh chopped parsley.
Notes
Variations:
- Stir in some sour cream, off the heat, to the finished soup.
- Season with caraway seeds.
- Add a leek, trimmed, diced, and well rinsed.
- Add peeled and diced celeriac or turnip.
- Puree the finished soup to a creamy consistency before adding the sausage.
- Brighten the flavor with a small touch of apple cider vinegar.
Nutrition
Serving: 1 cup · Calories: 417 kcal · Carbohydrates: 48 g · Protein: 18 g · Fat: 18 g · Saturated Fat: 6 g · Polyunsaturated Fat: 2 g · Monounsaturated Fat: 9 g · Cholesterol: 44 mg · Sodium: 820 mg · Potassium: 1407 mg · Fiber: 7 g · Sugar: 9 g · Vitamin A: 5260 IU · Vitamin C: 58 mg · Calcium: 86 mg · Iron: 3 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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