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Oktoberfest Soup Recipe

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This recipe for Oktoberfest Soup, by , is from The Furey Family Cookbook, Second Edition, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Barbara
Added: Monday, November 5, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2T olive oil
2T butter, cut into pats
3 knockwurst diced into 1 inch cubes
3 bratwurst, diced into 3 inch cubes
1 red onion, quartered, and thinly sliced.
2 lb. red cabbage, quartered and shredded
1 tsp. caraway seed
salt and fresh ground pepper to taste
1 12 oz. bottle dark beer
1 quart chicken or veal stock
2 cups tomato sauce
2 T worcestershire sauce
1 bay leaf
3 T finely chopped fresh parsley
2 red or golden delicious apples, peeled and diced
juice of 1/2 lemon

Directions:
Directions:
Heat a big soup pot over medium-high heat. Add 1 T. of olive oil and half the butter. When the butter melts into the oil, added the cubed wursts and brown them on all sides, 5 minutes.
Remove the browned sausages and add remaining T. each of oil and butter. When butter melts into oil, add the onion and cook for 2 minutes. Add the cabbage and caroway seed, season with pepper, and stir. Cook the cabbage for 10 minutes, stirring frequently. Add the beer and cook down one minute. Add the stock, tomato sauc, Worchestershire sauce, bay leaf, and stir to combine. Add the wursts back to the pot. Cover the pot and bring to a boil, 2,3 minutes. Remove the lid and simmer for 5-10 minutes, until cabbage is tender. Remove the bay leaf. Combine the parsley, apple, and lemon juice in a small bowl. Ladle the soup into shallow bowls and top with generous spoonfuls of the flavored apples.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
1 hour

 

 

 

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