Oktoberfest Stoup

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READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat a big soup pot over medium-high heat. Add 1 table­spoon 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 tablespoon each of 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.
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