Make Ahead

Oktoberfest Soup

September 22, 2013
0 Ratings
  • Serves 6
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 (or a wholesome meal) for all of us wounded souls missing the action in Munich. —QueenSashy

What You'll Need
  • 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
  1. In a small pot, warm up the chicken broth and keep at simmer.
  2. 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.
  3. 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.
  4. 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.
  5. Season the soup with salt and pepper, ladle into bowls, sprinkle generously with parsley, and serve.

See what other Food52ers are saying.

  • aargersi
  • QueenSashy
  • Deb
Aleksandra aka QueenSashy is a scientist by day, and cook, photographer and doodler by night. When she is not writing code and formulas, she blogs about food, life and everything in between on her blog, Three Little Halves. Three Little Halves was nominated for 2015 James Beard Awards and the finalist for 2014 Saveur Best Food Blog Awards. Aleksandra lives in New York City with her other two halves, Miss Pain and Dr. V.

3 Reviews

Deb October 12, 2019
Good concept soup....I made an approximation of the soup starting with the onions and garlic then adding previously grilled bratwurst, roasted potatoes and sauerkraut from an Oktoberfest tailgate. I used chicken broth and Oktoberfest beer for the broth - yummy result and super simple.
aargersi September 24, 2013
Oktoberfest in a pot - YUM! Step 3 - do you deglaze with the chicken stock? But then add in the oil? I am confused a bit (not uncommon :-)
QueenSashy September 24, 2013
You are rightfully confused, as I was unclear a bit (not uncommon :) I meant to say deglaze and discard or keep for different use. I have yet to experiment with adding it to the soup. I also need to investigate the issue of lager vs. ale. If I were to use ale, I would definitely add deglazing liquid to the soup... Thanks so much for pointing it out.