Soup: Sauerkraut Soup
We like Sauerkraut on our Brats, but love this Sauerkraut soup even better. This was always a welcome site at our Oktoberfest parties that were always held outdoors where you experienced the early fall chill. So this was the perfect thing to warm people up until the beer and schnapps kicked in.
Prost! Tina
Category : Oktoberfest 2009
INGREDIENTS:
- 2 quarts Chicken Stock
- ½ a head cabbage
- 2 small cooking onions
- 1 stalk celery
- 1-2 Oktoberfest Sausage (or any garlic or savory sausage)
- 2-3 Tbsp of flour
- Salt to taste
- Pepper to taste
- 1 Garlic Clove mince (or garlic powder)
- ¼ cup butter
DIRECTIONS:
- Start heating Stock so it comes to a boil by Step 5.
- Chop cabbage, onions, and celery
- Saute in Butter or oil (or if you made your own chicken stock, use fat from the top of the stock)
- Add garlic
- Stir in flour, avoiding lumps.
- Add mixture to boiling stock.
- Slice uncooked Sausage into discs and add to soup.
Make Ahead:
It is best if you allow the soup to sit at least one day for best flavor and reheat for serving.
Yield: 12 small servings