Oktoberfest Soup Recipe

Name: Oktoberfest Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 ounces bratwurst (or any other fresh pork sausage, without paprika in it), cut into 1/4-inch thick slices; 1 large yellow onion, sliced into thin ribs; 6 ounces sauerkraut; 2 russet potatoes (about 18-20 oz), peeled and cut into 1/2-inch cubes; 1 large garlic clove, minced; 8 cups chicken broth; 2 cups lager beer (I used Kingfisher Premium Lager); 1/2 teaspoon caraway seeds; 2 tablespoons chopped parsley; 3 tablespoons sunflower oil; Salt and freshly ground pepper

Servings: persons

16 ounces bratwurst (or any other fresh pork sausage, without paprika in it), cut into 1/4-inch thick slices
1 large yellow onion, sliced into thin ribs
6 ounces sauerkraut
2 russet potatoes (about 18-20 oz), peeled and cut into 1/2-inch cubes
1 large garlic clove, minced
8 cups chicken broth
2 cups lager beer (I used Kingfisher Premium Lager)
1/2 teaspoon caraway seeds
2 tablespoons chopped parsley
3 tablespoons sunflower oil
Salt and freshly ground pepper

1
In a small pot, warm up the chicken broth and keep at simmer.
2
Heat one tablespoon of the sunflower oil in a Dutch oven or casserole over medium-high heat. Add the sausage slices and brown nicely on both sides.
3
Remove the sausage from the casserole. Discard all the fat and deglaze the casserole. (Discard the deglazing liquid or keep for different use.) Heat two tablespoons of the sunflower oil, add the onion and cook until soft and lightly caramelized, for about 5 minutes. Add the garlic and cook for another minute or two until fragrant. Add the sauerkraut and the caraway seeds and continue to cook for another 5 minutes.
4
Increase the heat to medium high, add in the beer and simmer for about a minute. Add in the potatoes, sausage and broth and bring the soup to the boil. Once the soup comes to the boil, reduce the heat to medium-low, cover with a lid half way through, and simmer for another 30 minutes.
5
Season the soup with salt and pepper, ladle into bowls, sprinkle generously with parsley, and serve.

946

kcal

Calories

Fat

Carbs

154

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 16 ounces bratwurst (or any other fresh pork sausage, without paprika in it), cut into 1/4-inch thick slices, 1 large yellow onion, sliced into thin ribs, 6 ounces sauerkraut, 2 russet potatoes (about 18-20 oz), peeled and cut into 1/2-inch cubes, and more.

Yes, Oktoberfest Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Oktoberfest Soup

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