BRATWURST SOUP
This is a hearty, filling, cold-weather soup that makes a meal served with a crusty bread and light salad. The soup is just not the same if the brats are not grilled.
Provided by Barry Heuser
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes
Time 1h20m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Grill bratwursts until cooked through, about 5 minutes per side. Cool. Slice each bratwurst into 1/4-inch pieces.
- Heat olive oil in a large pot over medium-high heat. Cook and stir onion, carrots, and celery in hot oil until onions are tender, 5 to 8 minutes. Stir garlic into onion mixture and cook until garlic is fragrant, 1 minute.
- Stir chicken broth, tomatoes, sliced bratwurst, basil, parsley, thyme, and cayenne pepper into onion mixture. Bring to a boil, reduce heat to low, cover, and simmer for 20 minutes.
- Mix potatoes into bratwurst mixture, bring to a boil, reduce heat to low and simmer until potatoes are almost cooked through, 15 minutes.
- Stir beans and spinach into pot; simmer until heated through and potatoes are done, 5 to 10 minutes.
Nutrition Facts : Calories 333.9 calories, Carbohydrate 39.6 g, Cholesterol 27.3 mg, Fat 13.9 g, Fiber 7.7 g, Protein 12.3 g, SaturatedFat 4.5 g, Sodium 1347.1 mg, Sugar 5.5 g
BRATWURST SOUP
I came up with this recipe one day when I had some leftover bratwurst. It has been a favorite of my husband's ever since and is requested whenever the guys are hanging out. -Anna Miller, Churdan, Iowa
Provided by Taste of Home
Time 35m
Yield 8 servings (2 quarts)
Number Of Ingredients 10
Steps:
- In a Dutch oven, cook and crumble bratwurst with onion and carrot over medium heat until meat is no longer pink, 5-7 minutes; drain. , Stir in beans, jalapeno, pepper and broth; bring to a boil. Whisk together flour and 1/2 cup milk until smooth; stir into soup. Bring to a boil, stirring constantly; cook and stir until thickened, about 5 minutes. Gradually stir in remaining milk. Add cheese; cook and stir over low heat until melted.
Nutrition Facts : Calories 468 calories, Fat 25g fat (11g saturated fat), Cholesterol 53mg cholesterol, Sodium 1322mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 6g fiber), Protein 25g protein.
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.
CREAMY BRATWURST AND POTATO SOUP
I came up with this the other night after being chilled to the bone from a broken furnace at the office. It is a definite chill chaser. This and a crunchy crusted piece of garlic toast is a meal in itself.
Provided by Smoky Okie
Categories One Dish Meal
Time 1h35m
Yield 5 quarts, 20 serving(s)
Number Of Ingredients 12
Steps:
- Melt butter in Dutch oven.
- On medium low heat, sweat onion, garlic, and potatoes.
- Season with white pepper and salt.
- Potatoes will begin to form a slurry from their starch. This is normal.
- Continue to sweat until potatoes begin to soften, adding liquid if necessary (beer, white wine, broth,etc).
- When potatoes have softened, add milk,cream and nutmeg and bring to slow simmer.
- From this point on, do not allow to boil. Only allow a slow simmer.
- After returning to simmer, slowly add grated cheese and melt into mixture.
- Add bratwurst, return to simmer, and simmer 30 minutes.
- Salt and pepper to taste.
- If soup is too thin, or if soup has accidentally come to a boil and broken make a slurry made of 3 parts milk or water to 1 part flour and add a little at a time to the simmering soup allowing it to thicken before adding more.
- Stir in parsley.
- Serve with your favorite salad and/or fresh garlic toast.
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
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 AND VEGETABLE SOUP
Bratwurst adds a smoky flavor to this simple, hearty soup. It's ready to serve in 35 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 5
Number Of Ingredients 10
Steps:
- In 3-quart saucepan, cook and stir caraway seed 1 to 2 minutes over medium heat until toasted.
- Stir in remaining ingredients; increase heat to high. Heat to boiling; reduce heat. Cover; simmer 15 to 20 minutes, stirring occasionally, until vegetables are tender.
Nutrition Facts : Calories 320, Carbohydrate 33 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 8 g, Protein 16 g, SaturatedFat 5 g, ServingSize 1 Serving (About 1 1/3 Cups), Sodium 1560 mg, Sugar 7 g, TransFat 0 g
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