Bratwurst, Potato and Cabbage Soup

Bratwurst, Potato and Cabbage Soup created by PanNan

Delicious and comforting. We usually double the recipe because it improves with age!

Ready In:
1hr
Serves:
Units:

ingredients

directions

  • In a large skillet over medium high heat, saute the sausage for 10 minutes, or until browned and crumbled. Drain well and discard the fat.
  • In a large pot over high heat, combine the browned sausage, potatoes, onion, beer and water. Bring to a boil, reduce heat to low and simmer for 20 minutes. Add the cabbage, return to a boil, reduce heat and simmer for another 20 minutes. Add 2 1/2 cups of the milk and heat slowly to just under a boil. (Note: Don't try to do this too fast, or the milk will burn on the bottom of the pot.).
  • In a separate small bowl, mix the flour with the remaining milk, and add to the pot slowly, stirring constantly, so that the flour does not clump. (Note: Make sure you get out all the lumps because they will not cook out on their own.).
  • When the mixture in the pot thickens, add the spices and cheese and stir off and on until the cheese has melted.
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RECIPE MADE WITH LOVE BY

@CaliforniaJan
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@CaliforniaJan
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"Delicious and comforting. We usually double the recipe because it improves with age!"

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  1. Tashonda B.
    Modifications I made to use/use up what I had on hand: * Added 2 peeled & chopped carrots * Added a 1-lb. bag of defrosted cauliflower * Substituted beef broth for beer * Added 1/4 c. dry white wine * Added 2 TBS cider vinegar * Added fresh cracked pepper * Increased milk to 4 cups * Added 2 TBS greek yogurt * Substituted instant potato flakes for flour * Substituted Monterey Jack for Swiss Made this in my Instapot, 9 minutes on high pressure, with a 10 minute natural release, and added the milk, cheese & yogurt in after cooking. Phenomenal, and exactly what I wanted after a week's worth of rainy weather.
  2. Lorac
    Excellant! I made the recipe as directed. Very filling and quite delicious.
  3. januarybride
    I made a version of this, using this recipe and another by Rachael Ray as my inspiration and it was divine. . .so I am giving you the 5 stars for giving me the inspiration. Here are my subs: I used 1 large leftover Vegan Bratwurst cut into a bunch of small pieces, subbed 2 cups of rinsed sauerkraut for the cabbage, used soy milk and thickened it up with some potato buds instead of flour, and then used vegan cream cheese to give it a cheesiness instead of the swiss. Also added in a little dill. SO WONDERFUL. I made it a day early, as I read that this is better on day two.
  4. januarybride
    I made a version of this, using this recipe and another by Rachael Ray as my inspiration and it was divine. . .so I am giving you the 5 stars for giving me the inspiration. Here are my subs: I used 1 large leftover Vegan Bratwurst cut into a bunch of small pieces, subbed 2 cups of rinsed sauerkraut for the cabbage, used soy milk and thickened it up with some potato buds instead of flour, and then used vegan cream cheese to give it a cheesiness instead of the swiss. Also added in a little dill. SO WONDERFUL. I made it a day early, as I read that this is better on day two.
  5. PanNan
    Excellent, hearty, and comforting soup. Definitely a filling meal. I followed the recipe as written and wouldn't change a thing. The seasonings in the bratwurst combined with the sweetness from the cabbage and onions and the sour flavor from the beer along with the creamy milk and cheese was really wonderful.
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