Oktoberfest in Munich was once again canceled this year. Maybe Eric & Andrew will get to make that trip in 2022. Instead, Eric made some sauerkraut (it takes a month for the cabbage to ferment!) and bought some bratwurst. In lieu of traveling to Germany to experience an authentic Oktoberfest celebration this year, Eric & Andrew picked up some German beer, put on a football game, and put together this slow-cooker soup made with the brats & sauerkraut. Adding potatoes and onions to the brats & ‘kraut pack in the Deutschland flavor. Not quite the Oktoberfest food & beer extravaganza of a 10-day European trip, but a good time spent together with some Germanic food, nonetheless!
Brat & Sauerkraut Soup
Brat & Sauerkraut Soup (adapted from midwestliving.com) Total Time Required: 6 hours 30 minutes, Prep Time: 30 minutes, Makes: 6 servings (9 cups)
Ingredients:
- 1 pound uncooked bratwurst, cut into 1/2-inch slices
- 1 pound small new red potatoes, cut into quarters
- 2 small onions, cut into 1/4-inch wedges
- 3 ribs celery, sliced
- 2 cloves garlic, pressed or minced
- 3 bay leaves
- 16 ounces sauerkraut
- 30 ounces beef broth
- 1 tablespoon spicy brown mustard
- 2 tablespoon cider vinegar
- 1 teaspoon paprika
- 1 teaspoon fennel seeds, crushed
- 1/2 teaspoon caraway seeds
- serve with sour cream, if desired
Directions:
In a large skillet, cook the bratwurst slices over medium-high heat for 3 to 4 minutes or until they are browned on all sides, turning frequently. Remove the meat from the skillet and set it aside. Deglaze the skillet with the cider vinegar, scraping up the browned bits from the pan.
Cook the bratwurst.
In a 4- to 5-quart slow cooker, add the potatoes, onions, celery, garlic, and bay leaves.
Place the vegetables in the slow-cooker.
Top the vegetables with the with browned bratwurst pieces and sauerkraut.
Add the bratwurst . . .
. . . and sauerkraut to the pot.
In a large bowl, whisk together the broth, mustard, vinegar, paprika, fennel seeds, and caraway seeds. Pour the mixture into the cooker.
Whisk together the broth, mustard, and seasonings and pour it over the veggies & brats.
Cover the slow-cooker and cook on the low-heat setting for 6 to 7 hours or on the high-heat setting for 3 to 3-1/2 hours. Discard the bay leaves.
The soup is ready!
Serve with sour cream, if desired.
A hardy soup for Fall!
The flavors of Oktoberfest are in this soup! ~Linda
Brat & Sauerkraut Soup (adapted from midwestliving.com) Total Time Required: 6 hours 30 minutes, Prep Time: 30 minutes, Makes: 6 servings (9 cups)
Ingredients:
- 1 pound uncooked bratwurst, cut into 1/2-inch slices
- 1 pound small new red potatoes, cut into quarters
- 2 small onions, cut into 1/4-inch wedges
- 3 ribs celery, sliced
- 2 cloves garlic, pressed or minced
- 3 bay leaves
- 16 ounces sauerkraut
- 30 ounces beef broth
- 1 tablespoon spicy brown mustard
- 2 tablespoon cider vinegar
- 1 teaspoon paprika
- 1 teaspoon fennel seeds, crushed
- 1/2 teaspoon caraway seeds
- serve with sour cream, if desired
Directions:
In a large skillet, cook the bratwurst slices over medium-high heat for 3 to 4 minutes or until they are browned on all sides, turning frequently. Remove the meat from the skillet and set it aside. Deglaze the skillet with the cider vinegar, scraping up the browned bits from the pan.
In a 4- to 5-quart slow cooker, add the potatoes, onions, celery, garlic, and bay leaves. Top the vegetables with the with browned bratwurst pieces and sauerkraut. In a large bowl, whisk together the broth, mustard, vinegar, paprika, fennel seeds, and caraway seeds. Pour the mixture into the cooker.
Cover the slow-cooker and cook on the low-heat setting for 6 to 7 hours or on the high-heat setting for 3 to 3-1/2 hours. Discard the bay leaves. Serve with sour cream, if desired.