German Potato Soup with Sausage
User Reviews
5
German Potato Soup with Sausage
Description
This recipe begins by browning bratwurst in a stock pot, then simmering them briefly in chicken stock to develop a rich broth. The browned bits are scraped and the broth strained for a clean base. Separately, vegetables including onions, celery, carrots, potatoes, cabbage, and bay leaves are sautéed and simmered in stock until just tender. Marjoram adds a subtle herbal note. The sausage is sliced and added back to the soup before serving.
The soup has a warm, homey flavor with the savoriness of sausage blending with the sweetness from the vegetables. The texture varies between soft cooked potatoes and cabbage with firm sausage pieces. It’s a filling dish traditionally enjoyed in German cuisine and works well as a main course.
Variations include stirring in sour cream off the heat to add creaminess, adding caraway seeds, or pureeing some soup to thicken it. Fresh herbs like leeks or vegetables like celeriac can also be added for different textures and flavors. A splash of apple cider vinegar can brighten the taste.
Ingredients
- 2-3 bratwurst or other German sausage
- olive oil
- 4 cups chicken stock
- 1/2 medium onion peeled and diced
- 2 talks celery diced
- 2 medium carrot peeled and diced
- 4 potatoes like baby reds or Yukon Gold), peeled and diced, white waxy
- 1/4 head cabbage chopped
- 2 bay leaf
- 1 tsp marjoram dried
- salt to taste, fresh cracked pepper
- black pepper to taste, fresh cracked pepper
- parsley for garnish, chopped, fresh
Instructions
- Put a drop of oil in a stock pot and brown off the sausages or brats. Let them get cook color on all sides, then add 2 cups of the chicken stock and bring up to a boil. Scrape any browned bits from the bottom of the pot. Lower the heat and simmer, covered, for about 10-12 minutes, until the brats are cooked. Remove the brats to a plate, and strain the broth and set aside. (I like to strain the broth because there will always be little bit and bobs floating around, and it's nicer without.) When the brats have cooled a bit, slice them.
- Meanwhile add a tablespoon of oil to a a new soup pot and saute the onions, celery, and carrots for about 4-5 minutes, just until slightly softened but not browned, stirring often.
- Add the potatoes, cabbage, and all 4 cups of the stock to the pan, along with the bay leaves, salt, pepper, and marjoram.
- Bring up to a boil, then lower the heat and simmer, partially covered, for 10-15 minutes, or until veggies are almost tender. Take a taste to be sure. Add the sliced brats and simmer for another 5 minutes until everything is perfectly tender.
- Taste to adjust the seasonings and serve hot with a sprinkle of fresh chopped parsley.
Notes
- Strain the broth after cooking sausages to remove small bits for a smoother soup.
- For a creamier texture, stir in sour cream just before serving off the heat.
- Add caraway seeds to enhance traditional German flavors if desired.
- Include diced leeks or celeriac for additional depth and variety in the soup.
- Puree part of the soup before adding sausage to create a thicker consistency.
- A small splash of apple cider vinegar brightens the flavor before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4-6 servings
Amount Per Serving
Calories 417 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 417kcal | 21% |
| Carbohydrates | 48g | 16% |
| Protein | 18g | 36% |
| Fat | 18g | 28% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Cholesterol | 44mg | 15% |
| Sodium | 820mg | 34% |
| Potassium | 1407mg | 30% |
| Fiber | 7g | 28% |
| Sugar | 9g | 18% |
| Vitamin A | 5260IU | 105% |
| Vitamin C | 58mg | 64% |
| Calcium | 86mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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