Oktoberfest Soup Recipe | CDKitchen.com

ingredients

2 tablespoons vegetable oil
2 tablespoons butter, cut into pats
3 knockwursts, diced into 1-inch cubes
3 bratwursts, diced into 1-inch cubes
1 red onion, quartered and thinly sliced
2 pounds red cabbage, quartered and shredded
1 teaspoon caraway seeds
salt and freshly ground black pepper
1 bottle (12 ounce size) dark beer
1 quart veal or chicken stock
2 cups tomato sauce
2 tablespoons Worcestershire sauce
1 bay leaf, fresh or dried
3 tablespoons finely chopped fresh flat-leaf parsley
2 red or Golden Delicious apples, peeled and diced
1/2 lemon, juiced

directions

Heat a big soup pot over medium-high heat. Add half of the vegetable oil and half the butter.

When the butter melts into the oil, add the cubed wursts and brown them on all sides, 5 minutes. Remove the browned sausages and add the remaining oil and butter.

When the butter melts into the oil, add the onion and cook for 2 minutes. Add the cabbage and caraway, season with salt and pepper, and stir. Cook the cabbage for 10 minutes, stirring frequently.

Add the beer and cook down 1 minute. Add the stock, tomato sauce, Worcestershire, and bay leaf and stir to combine. Add the wursts back to the pot. Cover the pot and bring the soup up to a boil, 2 or 3 minutes.

Remove the lid and simmer for 5 to 10 minutes longer, until the cabbage is tender. Remove the bay leaf.

Combine the parsley, apple, and lemon juice in a small bowl. Ladle the soup into shallow bowls and top with generous spoonfuls of the flavored apples to stir into the soup as you eat it.

nutrition data

Nutritional data has not been calculated yet.

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