Name: Oktoberfest Soup
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: 1 pound uncooked bratwurst links -; 3 tablespoons water -; 2 tablespoons olive oil -; 1 large onion, chopped -; 3 garlic cloves, minced -; 8 medium red potatoes (about 2 pounds), cubed -; 1 carton (32 ounces) chicken stock -; 1 bottle (12 ounces) Oktoberfest beer or 1-1/2 cups chicken stock -; 1 tablespoon ground mustard -; 1 tablespoon caraway seeds -; 1 teaspoon salt -; 1/2 teaspoon pepper -; Shredded Swiss cheese -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Oktoberfest Soup

1. 1 pound uncooked bratwurst links -

2. 3 tablespoons water -

3. 2 tablespoons olive oil -

4. 1 large onion, chopped -

5. 3 garlic cloves, minced -

6. 8 medium red potatoes (about 2 pounds), cubed -

7. 1 carton (32 ounces) chicken stock -

8. 1 bottle (12 ounces) Oktoberfest beer or 1-1/2 cups chicken stock -

9. 1 tablespoon ground mustard -

10. 1 tablespoon caraway seeds -

11. 1 teaspoon salt -

12. 1/2 teaspoon pepper -

13. Shredded Swiss cheese -

How to cook deliciously - Oktoberfest Soup

1. Stage

Place bratwurst and water in a Dutch oven. Cover; cook over medium heat 10 minutes. Uncover; turn bratwurst and cook until browned and centers are no longer pink, 13-17 minutes longer. Remove and cool slightly. Cut into 1/4-in.-thick slices; set aside. In the same pan, heat oil over medium heat. Cook and stir onion until tender, 5-7 minutes. Add garlic; cook 1 minute longer.

2. Stage

Stir in potatoes, chicken stock, beer, mustard, caraway seeds, salt and pepper. Bring to a boil; reduce heat. Simmer, uncovered, until potatoes are tender, 20-25 minutes. Add sliced bratwurst; heat through. Just before serving, sprinkle with cheese.