Bratwurst and Beer Soup
Total time
Recipe type: Main
Serves: 6-8
- 1 pound bratwurst
- 2 large potatoes, peeled and cubed
- 1 onion, chopped
- 12 ounce bottle beer
- ½ cup water
- ½ a large head of cabbage, chopped
- 3 cups milk, divided
- 3 tablespoons flour
- 4 ounces Swiss cheese, diced
- Remove the casing from the bratwurst. Brown in a Dutch oven, breaking up the meat as it cooks. Drain.
- To the Dutch oven, add the potatoes, onion, beer, and water. Bring to a boil. Reduce heat and simmer for 20 minutes.
- Add cabbage. Return to a boil and the simmer for another 20 minutes.
- Add 2½ cups milk. Heat slowly until the soup is almost at a boil.
- In a small bowl, combine remaining ½ cup milk and the flour. Stir until smooth. Add to soup, stirring well to remove all lumps.
- When the soup has thickened, add the cheese and stir until it is melted.
Recipe by Cooking with Veggies at https://cookingwithveggies.com/2014/01/27/getting-into-a-routine/
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