Sunday, March 27, 2011

Tuesday: Oktoberfest Stoup

Pin It Now! This just flat out sounded awesome!  I don't care if it's the end of March...I'm making this!  Our one bad meal of the week.  I'm going almost all Rachel Ray this week...(I was perusing her cookbook that I pilfered from my mom)  Hoping this tastes as good as it sounds!



Oktoberfest Stoup


Ingredients


tablespoons vegetable oil
  • tablespoons butter, cut into pats
  • knockwurst, diced into 1 inch cubes (or substitute 3 extra brats)
  • bratwursts, diced into 1 inch cubes
  • red onion, quartered and thinly sliced
  • lbs red cabbage, quartered and shredded
  • teaspoon caraway seed
  • salt and pepper
  • 1 (12 ounce) bottle dark beer or 1 (12 ounce) bottle beef broth
  • quart veal stock or quart beef stock or quart vegetable broth or quart chicken stock
  • cups tomato sauce
  • tablespoons Worcestershire sauce
  • fresh bay leaves or dried bay leaf
  • tablespoons flat leaf parsley, finely chopped
  • red delicious apples or golden delicious apples, peeled and diced
  • 1/2 lemon, juice of

  • Directions:


    Heat a big soup pot over medium-high heat. Add 1 table­spoon of the vegetable oil and half the butter.
    When the butter melts into the oil, add the cubed wursts and brown them on all sides, 5 minutes. Remove the browned sausages and add the remaining tablespoon each of oil and butter.

    When the butter melts into the oil, add the onion and cook for 2 minutes. Add the cabbage and car­away, season with salt and pepper, and stir. Cook the cab­bage for 10 minutes, stirring frequently.
    Add the beer and cook down 1 minute. Add the stock, tomato sauce, Worcestershire, and bay leaf and stir to combine. Add the wursts back to the pot. Cover the pot and bring the soup up to a boil, 2 or 3 minutes.
    Remove the lid and simmer for 5 to 10 minutes longer, until the cabbage is tender. Remove the bay leaf.
    Combine the parsley, apple, and lemon juice in a small bowl. Ladle the soup into shallow bowls and top with generous spoonfuls of the flavored apples to stir into the soup as you eat it.


    1 comments:

    Click and Cook said...

    Okay, so this wasn't off the charts. The flavors were really good, but it's not good enough to warrant the HUGE amount of fat in this dish.

    I kept out the extra butter and oil because there was enough oil from the sausage. I couldn't find authentic Knockwurst, so I used Hebrew National Beef Knockwurst (basically a glorified hot dog with loads of fat)

    I think perhaps using a lower fat meat and keep the rest the same would be great.

    Also, I couldn't find any veal bones so I didn't get to make the stock. Still would like to try that though.

    I used way less cabbage than called for and I think that's why I ended up with more soup than STOUP as Rachael would say. Ah well, you never know unless you try! :)

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