Lunch / Dinner
Brat & Sauerkraut Soup with Spicy Brown Mustard
What’s better than brats with sauerkraut? A comforting, German-style soup packed with savory sausage, tangy cabbage, plus beer, potatoes, and some classic seasonings — that’s what. Don’t be shy with the mustard, here. The spicy flavor of the brown mustard plays well with each of the components in this soup.
OFF HEAT, STIR IN:
Test Kitchen Tip
Sauerkraut is cabbage that has been shredded, salted, and sometimes spiced, then fermented. Although this “sour cabbage” is thought of as German, the Chinese were the first to introduce it.
Sear brat slices in oil in a pot over medium-high heat until browned on both sides, about 4 minutes; transfer to a paper-towel-lined plate.
Add onions and celery to pot; cook 3 minutes. Stir in potatoes and garlic and cook until fragrant, 30 seconds.
Deglaze pot with beer, scraping up any brown bits. Stir in broth, paprika, and caraway seeds. Add brats and sauerkraut; bring soup to a boil. Cover pot and reduce heat to low. Simmer soup until potatoes are fork-tender, 30 minutes.
Off heat, stir in parsley and 2 Tbsp. mustard; season soup with salt and pepper. Top servings with additional mustard, if desired.
% Daily Value*
Total Fat 24g 36%
Saturated Fat 8g 40%
Cholesterol 52mg 17%
Sodium 1412mg 58%
Carbs 24g 8%
Fiber 5g 20%
*Percent Daily Values are based on a 2,000 calorie diet.