Slow Cooker (or not) Oktoberfest Soup
with sweet potatoes / carrots / sauerkraut
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.
Cooking methods: This recipe includes instructions for using the slow cooker or stovetop. Select your preferred method.
Ingredients
- Sweet potatoes - 10 oz , peeled and chopped
- 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
- Salt - 1/2 tsp
- Coleslaw mix - 5 oz (sub shredded cabbage)
- Stock, any type - 4 cups
- Vinegar, apple cider - 1 Tbsp
- Bay leaf - 1
Choose Cooking Method
Prep
-
Sweet potatoes / 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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Slow cook soup - Combine sweet potatoes, onions, carrots, garlic, salt, sauerkraut, bratwurst, coleslaw mix, stock, 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
-
When soup is finished, 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.
-
Ladle soup into bowls. Enjoy!
Prep
-
Sweet potatoes / 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)
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, garlic, and salt and saute until onions are starting to soften, 5 to 6 minutes more.
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To Dutch oven add sweet potatoes, carrots, sauerkraut, coleslaw mix, stock, 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 vegetables are tender, ~20 minutes.
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When soup is finished, 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.
-
Ladle soup into bowls. Enjoy!
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