Bratwurst and Cabbage Soup
Difficulty Level: Intermediate
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Prep Time:10 Minutes
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Cook Time:PT40M30 Minutes
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Yield:4 Servings
Ingredients
- 2 tablespoons vegetable oil
- 1 pound bratwurst sausage links
- 1 medium leek, pale green and white parts, sliced
- 1 pound fingerling or marble potatoes, cut into bite-size pieces
- 1 teaspoon caraway seeds, optional
- 8 cups chicken broth
- 1 head green cabbage, quartered and sliced
- ⅓ cup spicy mustard
- Salt and fresh-ground black pepper
- Sour cream to garnish
- 25.56g vegetable oil
- 453.59g bratwurst sausage links
- 1 medium leek, pale green and white parts, sliced
- 453.59g fingerling or marble potatoes, cut into bite-size pieces
- 4.26g caraway seeds, optional
- 1892.71ml chicken broth
- 1 head green cabbage, quartered and sliced
- 78.86ml spicy mustard
- Salt and fresh-ground black pepper
- Sour cream to garnish
This satisfying soup brings together a classic pairing – meat and potatoes. The rich flavors really come together in this recipe, while the sour cream adds a bright, tangy finish.
Preparation
STEP 1
Heat a medium soup pot to medium-high. Add about 1 tablespoon oil, then add sausages and brown very well on all sides. Remove sausages from pan and set aside.
STEP 2
Add leeks and potatoes (add more oil if needed). Season well with salt and pepper. Stir frequently until leeks start to become tender.
STEP 3
Meanwhile, slice the sausage into bite-size pieces. When the leeks are tender, add the sausage back to the pot, along with the caraway seeds. Stir for about 20 seconds.
STEP 4
Add the broth, cabbage and mustard. Bring to a boil, then reduce heat. Simmer for about 15 minutes, or until potatoes are tender. Season to taste with salt and pepper.
STEP 5
Serve hot, topped with a dollop of sour cream.