Ever since my husband and I have become “empty nesters”, I’ve been dying to try some new soup recipes. You know, the kind of soup that I wouldn’t have dared to fix when my kiddos were little. They would only eat chili, vegetable (but would eat around the veggies) and chicken noodle.
I like to thumb through magazines and cookbooks but haven’t had the guts to try any new recipes until recently. I also like to check out the recipes on Pinterest but my success rate with the recipes on Pinterest has been about 50/50. The first new soup that I made came from MidWest Living magazine, October/November 2013 issue, page 30.
1 pound uncooked bratwurst, cut into 1/2 inch-thick slices
1 pound tiny new potatoes, quartered
2 small onions, cut into 1/4 inch wedges or coarsely chopped
1 cup sliced celery
2 cloves garlic
3 bay leaves
1 14.5-ounce can Bavarian-style sauerkraut
2 14.5-ounce cans lower-sodium beef broth
1 tablespoon spicy brown mustard
1 tablespoon cider vinegar
1 teaspoon paprika
1 teaspoon fennel seeds, crushed
1/2 teaspoon caraway seeds
sour cream (optional)
1. In a large skillet, cook bratwurst slices over medium-high heat for 3 to 4 minutes or until browned on all sides, stirring frequently. Remove from skillet and set aside.
2. In a 4- to 5-quart slow cooker, combine potatoes, onions, celery, garlic and bay leaves. Top with browned bratwurst and sauerkraut. In a large bowl, whisk together broth, mustard, vinegar, paprika, fennel seeds and caraway seeds. Pour into cooker.
3. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 31/2 hours. Discard the bay leaves. If desired, top each serving with sour cream. Makes 6 servings.
Don’t let the sauerkraut scare you off ! This soup is very savory with just a hint of “kraut” flavor.
The Topeka & Shawnee County Public Library has a number of cookbooks featuring soup. Just look in the Cooking Neighborhood for the “Soups and Stews” catagory, or ask any of our friendly library staff. You can also check out our website tscpl.org for access to free magazines through Zinio. Magazines are a great resource for new recipes. They have been tried and tested by professionals before being published, and can give you an accurate number of servings as well as an estimated time for preparation and cooking. Contact our Recipes Assistants if you need help finding a certain recipe.