Heather's Brat and Potato Soup
I was emailed this recipe by a relative and am posting here to share with others because it sounds so good, you might want to try it.
(These amounts were for two people with enough left over for one lunch tomorrow.)
3 bratwurst or other uncooked sausage, casings removed
1 1/2 tbsp vegetable oil (I used extra virgin olive oil, I think it made it a little tastier)
1 potato (or more, but that's all I had) cut in small cubes, skin on
About 1 cup cabbage (maybe 1/4 of a big head of cabbage? you'll probably leave this bit out, maybe you could substitute another filler veggie such as green beans)
2 1/2 cups chicken broth
1 tbsp flour
1/4 cup sour cream
1 tbsp red wine vinegar (apple cider vinegar would probably be yummy too)
Good sprinkle of dill weed
Tiny bit of salt and pepper
Break up sausage in skillet, browning until no longer pink and in small eatable sized chunks.
Heat oil in saucepan or pot over medium heat.
Stir in potatoes and cook about 3 minutes, then add meat and vegetables and cook another 2 minutes.
Add chicken broth and raise heat to high, bringing to a boil.
Once it starts boiling, reduce heat to medium-low and simmer, covered, about 10 minutes, until potatoes are softened. (Poke 'em with a fork every now and then)
Turn heat to low, it should be barely simmering.
Mix together flour and sour cream (if you don't mix them the flour will get clumpy). Spoon in a bit at a time and stir until smooth.
Stir in vinegar and seasonings and simmer a few more minutes so all the flavors combine.
Let cool a couple minutes before serving.
3 bratwurst or other uncooked sausage, casings removed
1 1/2 tbsp vegetable oil (I used extra virgin olive oil, I think it made it a little tastier)
1 potato (or more, but that's all I had) cut in small cubes, skin on
About 1 cup cabbage (maybe 1/4 of a big head of cabbage? you'll probably leave this bit out, maybe you could substitute another filler veggie such as green beans)
2 1/2 cups chicken broth
1 tbsp flour
1/4 cup sour cream
1 tbsp red wine vinegar (apple cider vinegar would probably be yummy too)
Good sprinkle of dill weed
Tiny bit of salt and pepper
Break up sausage in skillet, browning until no longer pink and in small eatable sized chunks.
Heat oil in saucepan or pot over medium heat.
Stir in potatoes and cook about 3 minutes, then add meat and vegetables and cook another 2 minutes.
Add chicken broth and raise heat to high, bringing to a boil.
Once it starts boiling, reduce heat to medium-low and simmer, covered, about 10 minutes, until potatoes are softened. (Poke 'em with a fork every now and then)
Turn heat to low, it should be barely simmering.
Mix together flour and sour cream (if you don't mix them the flour will get clumpy). Spoon in a bit at a time and stir until smooth.
Stir in vinegar and seasonings and simmer a few more minutes so all the flavors combine.
Let cool a couple minutes before serving.
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