Oktoberfest Soup Recipes
OKTOBERFEST SOUP
I love Oktoberfest beer and food, and I'm also a big fan of soups. I was in a bar a few years ago during Oktoberfest, sampling the food, and I realized they didn't have a soup. I decided to make this Oktoberfest sausage soup inspired by the flavors of my favorite festival. -Tim Pietrowski, Middlesex, New Jersey
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 8 servings (2-1/2 quarts).
Number Of Ingredients 13
Steps:
- 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. , 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.
Nutrition Facts : Calories 335 calories, Fat 21g fat (6g saturated fat), Cholesterol 42mg cholesterol, Sodium 1027mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 3g fiber), Protein 13g protein.
OKTOBERFEST CASSEROLE
In northeastern Ohio, we love German flavors. This delicious casserole is a trifecta mashup of my favorite dishes. It combines the flavors of classic cheesy hash brown casserole with bratwursts and sauerkraut, pretzels and beer cheese. It takes less than 10 minutes to mix and takes only one bowl. It's sure to please everyone any time of the year. —Sarah Markley, Ashland, Ohio
Provided by Taste of Home
Categories Dinner
Time 1h45m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. In a large bowl, whisk soup, beer and sour cream until combined. Stir in potatoes, sauerkraut, cheese and chopped bratwurst. Transfer to a greased 13x9-in. baking dish. Cover and bake for 45 minutes., Uncover; bake 30 minutes. Top with pretzel pieces. Bake until bubbly and heated through, 12-15 minutes longer. Let stand 10 minutes before serving., Freeze option: Freeze cooled potato mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth or water if necessary.
Nutrition Facts : Calories 356 calories, Fat 21g fat (10g saturated fat), Cholesterol 49mg cholesterol, Sodium 884mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 3g fiber), Protein 13g protein.
OCTOBERFEST SAUSAGE SOUP
I found this recipe in a book called "Great American Favorite Brand Name Cookbook" and I have not tried it yet, but I'm trying to get some stuff up here before I have to return the book. So if anyone tries it and has any comments, let me know. Hope you enjoy!
Provided by PSU Lioness
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine broths, celery, onion, green pepper and potato in large saucepan; bring to a boil over high heat. Reduce heat to low; simmer until vegetables are crisp-tender, about 15 minutes.
- Add dissolved cornstarch; cook and stir until soup thickens.
- Cut sausage into quarters, lengthwise, then cut crosswise into 1/4" pieces. Add sausage, cheese, sauerkraut, half and half and white pepper. Stir.
- Continue heating until mixture is hot. DO NOT BOIL. Serve immediately.
Nutrition Facts : Calories 484.8, Fat 38.1, SaturatedFat 19, Cholesterol 104.3, Sodium 1383.2, Carbohydrate 15.4, Fiber 2.4, Sugar 3.3, Protein 20.5
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