Description

The perfect soup for the fall weather. It’s hearty, full of flavor and has beer in it! Here are a few pointers to help you make the best soup for Octoberfest.

Bratwurst

I usually use left-over Bratwurst that has already been baked or grilled.
When the bratwurst is precooked it browns better which leads to better flavor.

Chicken Broth

Use a good quality broth

Buy the “boxed” broth with resealable cap, any unused broth can be refrigerated or frozen for later use.

Cabbage

Cook cabbage until it is very soft, this brings out it’s natural sweetness.

You can use pre-cut cabbage or coleslaw mix to reduce prep time. Carrots in the cole slaw mix is a good addition. I would stay away from red cabbage.

Beer

I usually use a lager beer.

Use a lighter beer if you want a more subtle taste.

Milk

Use heavy cream for a richer flavor.

Skip the milk if you want to reduce calories.

Cheese

Use a good quality cheese. It will melt better and have more flavor.

Skip the cheese to reduce calories

Instructions

Precook bratwurst by baking whole links on a sheet tray at 350 degrees until they reach an internal temperature of 155 degrees, no pink in middle. 12-15 minutes depending on size.
Make roux. First melt butter in a small sauté pan. Then add flour and cook on medium heat for 5 minutes. Do not brown. Set aside to cool.
Add oil, onion and cabbage to a 3 quart sauce pan. Sauté over medium high heat until cabbage is soft and brown. Cover it pan or lower heat if it starts to burn.
Next, add chicken broth, bratwurst and potatoes. Simmer until potatoes are soft.
Add beer, add half bottle at a time to prevent it from foaming over the rim of the pan.
Add roux and bring to a boil to thicken.
When thickened, remove from heat and add cheese, mustard, garlic, onion powder, salt and pepper.
Serve garnished with shredded cheese or chopped fresh parsley.

Oktoberfest Beer and Brat Soup