Author Notes: Two days ago, I received a postcard from a friend in Munich, “The Oktoberfest has started! Cheers”, he wrote. I try not to think about all the beer, all the sausages, the sauerkraut and potatoes – it’s way to painful. Unfortunately, sausages, beer, sauerkraut and potatoes are the only thing I can think about at the moment, so here it is, the soup for all of us wounded souls missing the action in Munich. - QueenSashy
- 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
- In a small pot, warm up the chicken broth and keep at simmer.
- 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.
- 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.
- 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.
- Season the soup with salt and pepper, ladle into bowls, sprinkle generously with parsley, and serve.
- This recipe was entered in the contest for Your Best Recipe for Autumn Soup