Sauerkraut Potato Soup with Bratwurst Crumbles
Here’s a soup that highlights sauerkraut, one of the state’s most time-honored live foods.
Ingredients
3 tbsp. butter
1 cup chopped onion
2 tsp. fennel seeds
2 pounds Yukon gold potatoes, peeled and chopped
1 pound sauerkraut with juices, (about 2 cups)
6 or more cups chicken stock, or a combination of stock and water
½ to 1 cup milk
2 cooked bratwurst links, skin removed and meat crumbled
Salt and black pepper to taste
Chopped fresh chives
Directions
Heat butter in a soup pot. Add onion and fennel seeds; cook, stirring often, until onions are tender.
Add potatoes, sauerkraut, and enough stock (or stock-water combination) to cover potatoes by an inch.
Bring to simmer, cover partially, and cook until potatoes are “over”-tender, 20 to 30 minutes.
Puree with an immersion blender.
Add bratwurst crumbles and enough milk to bring soup to desired texture.
Add salt and pepper to taste. Simmer briefly to heat through. Sprinkle each bowlful with chives.
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