Ingredients
2 tablespoons extra-virgin olive oil
4 tablespoons butter
16 oz bratwurst (sliced)
1 cup sweet onion (minced)
2 stalks celery (thinly sliced)
1 medium carrot (peeled, and thinly sliced)
1 clove garlic (minced)
4 cups cabbage (chopped)
1 medium russet potato (diced)
3 cups chicken stock
1 teaspoon dried thyme
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 1/2 cups half-and-half cream
1/4 cup whole milk
3 tablespoons all-purpose flour
2 tablespoons fresh parsley (chopped)
2 tablespoons fresh chives (chopped)
Instructions
- Cook the bratwurst: In a large soup pot, heat the olive oil and 2 tablespoons of butter over medium heat. Add the sliced bratwurst and cook for 5-7 minutes, turning occasionally, until browned and cooked through. Remove the bratwurst from the pot and set aside.
- Sauté the vegetables: In the same pot, add the remaining 2 tablespoons of butter. Add the minced onion, celery, and carrot. Sauté for about 4-5 minutes until the vegetables begin to soften. Add the garlic and cook for another 1 minute until fragrant.
- Add the cabbage and potato: Stir in the chopped cabbage and diced potato, cooking for another 3-4 minutes, allowing the cabbage to wilt slightly.
- Add the broth and seasonings: Pour in the chicken stock, and add the dried thyme, kosher salt, and black pepper. Stir everything together and bring the mixture to a simmer. Let it simmer for about 15-20 minutes, or until the potatoes are tender and the vegetables are cooked through.
- Thicken the soup: In a small bowl, whisk together the half-and-half cream, whole milk, and flour until smooth. Slowly pour the mixture into the soup while stirring to prevent lumps. Continue to simmer the soup for another 5-7 minutes, until it thickens and becomes creamy.
- Combine the bratwurst: Add the cooked bratwurst back into the soup and stir to combine. Let the soup simmer for another 5 minutes to allow the flavors to meld together.
- Finish with fresh herbs: Just before serving, stir in the freshly chopped parsley and chives. Taste and adjust seasoning with more salt and pepper if necessary.
- Serve: Ladle the soup into bowls and serve hot, garnished with extra fresh herbs if desired.
Notes
You can swap bratwurst for other types of sausages like Italian or kielbasa if you prefer.
For a vegetarian version, omit the bratwurst and use mushrooms or plant-based sausage.
If you prefer a spicier soup, use a spicy sausage or add a pinch of red pepper flakes.
Make this soup ahead of time for better flavor, as it tends to taste even better the next day.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: German
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 6g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 45mg
