Oktoberfest Soup
Category: Chowders
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Serves/Makes: 4
Ready in: 30-60 minutes
- 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
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.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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