Slow Cooker (or not) Oktoberfest Soup
with pretzels and mustard
Can't make it over to Germany this fall? Not to worry - we're bringing Oktoberfest to your home kitchen with this savory, tart soup and pretzels on the side.
Smarts #1: Check on your slow cooker towards the end of the cook time on the soup and be sure it is simmering. You'll need the soup to reach a simmer in order to cook the alcohol out.
Smarts #2: If you can find gluten-free pretzel rolls or bread, serve that on the side, but crunchy gluten-free pretzels would also be fun and great for dipping in grainy mustard.
Cooking methods: This recipe includes instructions for using the slow cooker or stovetop. Select your preferred method.
Ingredients
- Onions, medium - 1/2 , diced
- Carrots - 8 oz , peeled and chopped
- Garlic - 2 cloves , chopped
- Sauerkraut - 1 1/2 cups , drained and chopped
- Sausage - 8 oz (preferably German-style like Bratwurst)
- Oil, cooking - 1 Tbsp
- Potatoes, Yukon gold - 10 oz , cubed
- Salt - 1/2 tsp
- Coleslaw mix - 5 oz (sub shredded cabbage)
- Stock, any type - 3 1/2 cups
- Beer, any gluten-free - 3/4 cup (sub stock)
- Vinegar, apple cider - 1 Tbsp
- Bay leaf - 1
- Soft pretzels or pretzel rolls, gluten-free - 4 (sub gluten-free crunchy pretzels)
- Mustard, any variety - for serving
Choose Cooking Method
Prep
-
Onions / Carrots / Garlic / Sauerkraut - Prep as directed. Store separately. (Can be done up to 5 days ahead)
-
Bratwurst - Remove casings. Crumble or chop bratwurst into bite-sized pieces. (Can be done up to 5 days ahead)
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Brown bratwurst - Heat oil in a skillet. Add bratwurst and saute until browned, 8 to 10 minutes. (Can be done up to 5 days ahead)
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Potatoes - Peel and cube potatoes.
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Slow cook soup - Combine onions, carrots, garlic, salt, sauerkraut, bratwurst, potatoes, coleslaw mix, stock, beer, vinegar, and bay leaf in the bowl of a slow cooker. Cook on low for 8 to 9 hours (or high for 5 to 6 hours).
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Make
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If using gluten-free pretzel rolls, warm them in the toaster or microwave.
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Return to soup and give it a good stir. Remove and discard bay leaf. Taste and season with some salt and pepper. You can stir in some extra apple cider vinegar if you’d like the soup to have a bit more tart flavor.
-
Serve soup with pretzels and mustard on the side. Enjoy!
Prep
-
Onions / Carrots / Garlic / Sauerkraut - Prep as directed. Store separately. (Can be done up to 5 days ahead)
-
Bratwurst - Remove casings. Crumble or chop bratwurst into bite-sized pieces. (Can be done up to 5 days ahead)
-
Potatoes - Peel and cube potatoes.
Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again
Try for freeLearn More
Make
-
Heat a Dutch oven with oil over medium-high heat. Add bratwurst and saute until browned, 8 to 10 minutes. Add in onions, carrots, garlic, and salt and saute until onions are starting to soften, 5 to 6 minutes more.
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To Dutch oven add potatoes, sauerkraut, coleslaw mix, stock, beer, vinegar, and bay leaf. Bring to a simmer.
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Cover pan with a lid and reduce heat to maintain a low simmer. Simmer until potatoes are tender, ~20 minutes.
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If using gluten-free pretzel rolls, warm them in the toaster or microwave.
-
Return to soup and give it a good stir. Remove and discard bay leaf. Taste and season with some salt and pepper. You can stir in some extra apple cider vinegar if you’d like the soup to have a bit more tart flavor.
-
Serve soup with pretzels and mustard on the side. Enjoy!
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