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german sausage soup

(4 ratings)
mrdick1950 avatar
Recipe by
Marsha Gardner
@mrdick1950
Florala, AL

My granddaughter Vivian is addicted to this soup. The original soup calls for "Bratwurst" or "Knackwurst" but I usually use Polish Kielbasa instead.

(4 ratings)
yield 6 serving(s)
method Stove Top

Ingredients For german sausage soup

  • 1 lb
    fully cooked bratwurst, knackwurst or kielbasa, sliced into into 1/2 inch slices
  • 3-4 lg
    potatoes, peeled and cubed
  • 1 md
    onion, chopped
  • 1 sm
    head cabbage, shredded
  • 3-4 md
    carrots, sliced
  • 3-4
    celery stalks, sliced
  • kosher salt and freshly ground black pepper to taste
  • 3 c
    milk
  • 3 Tbsp
    all purpose flour
  • 1 c
    swiss cheee, shredded
  • fresh snipped parsley

How To Make german sausage soup

  • 1
    In a Dutch oven, combine sausage, potatoes, onion, carrots, celery, salt and pepper. Add 2-3 cups water (I sometimes use chicken broth). Bring to a boil and reduce heat. Cover and simmer for 20 minutes or until potatoes are nearly tender.
  • 2
    Stir in cabbage and cook for 10 minutes longer or until vegetables are tender. Stir in 2 1/2 cups milk.
  • 3
    Stir flour and remaining milk together and then add to soup. Cook on low until thick and bubbly. Stir in cheese until melted. Garnish with fresh parsley.
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