German Potato-Sausage Soup Recipe

Cooking Directions

• Step 1 in a 4-quart dutch oven cook sausage, mushrooms, onion, and celery over medium heat until sausage is browned, stirring to break up sausage as it cooks. Drain fat.
• Add caraway seeds and pepper to sausage mixture in dutch oven. Add beef broth and beer; bring to boiling. Add potatoes. Simmer, covered, for 10 minutes. Add broccoli. Simmer, covered, about 5 minutes more or until potatoes and broccoli are tender.
• Stir cabbage and milk into sausage-broccoli mixture. Cook for 2 to 3 minutes or just until cabbage is tender and soup is heated through.

Cooking Tips

• Cut the vegetables in small dice so they will cook quickly and evenly.
• Don’t overcook the vegetables, take a taste and stop cooking when they’re just tender.

Serving and Storage

• Serve with some bread and stir in a spoon of sour cream or heavy/double cream before serving.
• This soup can be stored for up to 3 months.