Bratwurst and Beer Soup
Prep time
Cook time
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
  1. Remove the casing from the bratwurst. Brown in a Dutch oven, breaking up the meat as it cooks. Drain.
  2. To the Dutch oven, add the potatoes, onion, beer, and water. Bring to a boil. Reduce heat and simmer for 20 minutes.
  3. Add cabbage. Return to a boil and the simmer for another 20 minutes.
  4. Add 2½ cups milk. Heat slowly until the soup is almost at a boil.
  5. In a small bowl, combine remaining ½ cup milk and the flour. Stir until smooth. Add to soup, stirring well to remove all lumps.
  6. When the soup has thickened, add the cheese and stir until it is melted.
Recipe by Cooking with Veggies at