Best 5 Bratwurst Potato And Cabbage Soup Recipes
Looking for a warm and hearty soup that is packed with flavor? Bratwurst potato and cabbage soup is sure to satisfy your cravings. This classic dish is easy to make and bursting with savory flavors from the bratwurst, tender potatoes, and fresh cabbage. The addition of aromatic spices and herbs enhances the taste even more, making this soup a perfect meal for those chilly evenings. With its simple ingredients and delicious taste, bratwurst potato and cabbage soup is a must-try for any soup lover.
Let's cook with our recipes!
BRATWURST POTATO SOUP
My husband, Frank, a former Army cook, adapted this nourishing chowder from my mother's homemade potato soup. We've created recipes as a team for over 50 years. Our motto is, "The couple who cooks together, stays together."
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- In a Dutch oven or soup kettle, combine the bratwurst, potatoes, water, onion, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add cabbage. Cover and simmer for 10-15 minutes or until vegetables are tender., Stir in 2-1/2 cups milk. Combine flour and remaining milk until smooth. Gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in cheese until melted.
Nutrition Facts : Calories 288 calories, Fat 19g fat (8g saturated fat), Cholesterol 51mg cholesterol, Sodium 567mg sodium, Carbohydrate 17g carbohydrate (5g sugars, Fiber 2g fiber), Protein 13g protein.
BRATWURST, POTATO AND CABBAGE SOUP
Make and share this Bratwurst, Potato and Cabbage Soup recipe from Food.com.
Provided by CaliforniaJan
Categories Pork
Time 1h
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 400.2, Fat 24.1, SaturatedFat 10.3, Cholesterol 67.8, Sodium 578.2, Carbohydrate 27.2, Fiber 4.4, Sugar 4.8, Protein 17.8
BRATWURST, POTATO AND CABBAGE SOUP
Italian sausage or regular pork sausage also work well with this soup. Serve hot with chunks of good crusty bread, if desired.
Provided by MARBALET
Categories Cabbage Soup
Yield 8
Number Of Ingredients 8
Steps:
- 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 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 cheese and stir off and on until the cheese has melted.
Nutrition Facts : Calories 368.3 calories, Carbohydrate 26.1 g, Cholesterol 56.1 mg, Fat 21.7 g, Fiber 4.3 g, Protein 17.9 g, SaturatedFat 9.4 g, Sodium 721.2 mg, Sugar 10.8 g
CABBAGE, POTATO AND SAUSAGE SOUP
It was Sunday and I had not gone to the store. Both my pantry and fridge were bare and the weather was rainy and cold. I was really in the mood for some of Olive Garden's Tuscana Soup so I used what I had available and using a little creativity I created a nice soup for a cold rainy day that was not like the Tuscana soup but it satisfied my craving for something similar to it.
Provided by Chef Sarita in Aust
Categories Vegetable
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In a large pot on medium high, cook sausage, onion and bell pepper together. Once the sausage is cooked thru and crumbled, add the 1 1/2 cup chicken broth.
- In a glass measuring cup, add the reserved 1/2 cup chicken broth and 1/4 cup sour cream. With a wisk, mix thoroughly until the sour cream is incorperated and there are no lumps. Add this mixture to the pot and give it a stir.
- Add chicken bullion to pot. Add the garlic salt and pepper to taste. DO NOT over do it with garlic salt as the chicken bullion already has salt in it.
- Add the cabbage to the the pot and about 1 cup of water (or atleast enough to barely cover the top of the cabbage).
- Bring to a simmer and taste to check if more salt is needed.
- Cook covered on medium for about 20-25 minutes or until both cabbage and potatoes are tender. Add the cilantro at the end of cooking.
Nutrition Facts : Calories 521.4, Fat 34.1, SaturatedFat 12.1, Cholesterol 88, Sodium 1378.6, Carbohydrate 30.4, Fiber 5.1, Sugar 6.4, Protein 23.8
BRATWURST, POTATO AND CABBAGE SOUP
Italian sausage or regular pork sausage also work well with this soup. Serve hot with chunks of good crusty bread, if desired.
Provided by MARBALET
Categories Cabbage Soup
Yield 8
Number Of Ingredients 8
Steps:
- 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 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 cheese and stir off and on until the cheese has melted.
Nutrition Facts : Calories 368.3 calories, Carbohydrate 26.1 g, Cholesterol 56.1 mg, Fat 21.7 g, Fiber 4.3 g, Protein 17.9 g, SaturatedFat 9.4 g, Sodium 721.2 mg, Sugar 10.8 g
Tips:
- Use high-quality ingredients: The better the ingredients, the better the soup will be. Choose fresh, flavorful vegetables and high-quality bratwurst.
- Brown the bratwurst before adding it to the soup: This will help to develop the flavor of the bratwurst and give the soup a richer flavor.
- Use a variety of vegetables: This will add flavor, color, and texture to the soup. Some good options include potatoes, carrots, celery, and cabbage.
- Season the soup to taste: Add salt, pepper, and other spices to taste. You can also add a bay leaf or two for extra flavor.
- Simmer the soup for at least 30 minutes: This will allow the flavors to meld and develop.
- Serve the soup hot with a side of crusty bread or crackers: This will make a hearty and satisfying meal.
Conclusion:
Bratwurst, potato, and cabbage soup is a delicious and hearty soup that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. With its simple ingredients and rich flavor, this soup is sure to become a family favorite.
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