Brat Soup

Many times, I cook with what I have on hand. I shop sales. I shop red sticker meat from Food Lion. I got a good deal on sausages semi-recently. I bought a package of Sweet Italian Sausages and a Packages of Bratwurst Sausages. I froze both for a later occasion. I had a head of cabbage on hand and decided to make a play on Brats & Sauerkraut with this soup. All the kids loved it which is saying something! Kids normally don’t eat cabbage but they didn’t even phase them in the soup! It is reminiscent of a homemade chicken soup but with sausage, and cabbage instead of noodles. Seems weird that they taste alike but they do… so don’t be frightened off by what you think this might taste like, it’s yummy and kid approved! I served it with some fresh seedless Rye but a nice Pumpernickel would be awesome also.

Brat Soup
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Ingredients
  1. 1 package bratwurst, casings removed and crumbled
  2. 2 tablespoons olive oil
  3. 1-1/2 cups finely diced onions
  4. 1 Tablespoon minced garlic
  5. 4 medium carrots, cut into ¼” rounds or dicing strips*
  6. 1 head green cabbage, shredded
  7. 2 15 oz cans of diced tomatoes
  8. 8 cups chicken stock or broth
  9. 1 Tablespoon dried (or fresh) parsley
  10. 2 teaspoons salt
  11. freshly ground black pepper
Instructions
  1. Heat a large soup pot over medium heat.
  2. Add 1 Tablespoon of the olive oil (bratwursts don't have as much fat in them so they need some oil to help them not stick when frying).
  3. Once hot, add crumbled brats.
  4. Cook, stirring frequently to prevent sticking breaking up the brats with a spoon, until most of the pink is gone (about 8-10 minutes).
  5. Remove brats from pot and set aside.
  6. Keep the pot over medium heat and add another Tablespoon of olive oil.
  7. Once hot, add in onions along with a pinch of salt and some freshly ground pepper.
  8. Cook, stirring occasionally, until onions are soft (about 8-10 minutes).
  9. Add in garlic and carrots, stir for 1 minute.
  10. Raise heat to medium high and add cabbage along with 2 teaspoons salt and some more fresh ground pepper.
  11. Stir and continue cooking for 5 minutes, stirring frequently, until cabbage starts to wilt.
  12. Add cooked brats, the tomatoes (and their juices), broth, and parsley.
  13. Stir.
  14. Bring to a boil, then cover and reduce to a simmer.
  15. Let simmer for 15 minutes.
Notes
  1. Tip: To easily remove a sausage or brat from its casing, make a vertical cut from end to end with a sharp knife. The just peel the casing away and it should come right off!
  2. *Tip: I use what we have come to know in this house as a honker (it's onomatopoeic name). It's the Williams-Sonoma Vegetable Chop & Measure (aka the Vidalia Chop Wizard). It's a great time saver and assures things are cut evenly. It's been used more than anything else in my kitchen and I love them and endorse the heck out of both the Vidalia one and the WS one. I used the finer dice one but put thick carrots through so the come out in long rectangular strips. Much quicker, easier, and nicer looking. 🙂
Food Geek Mom http://www.foodgeekmom.com/

Brat Soup

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