Recipe by beverlyb
"A hearty soup for those cold winter days. The sweet potatoes and carrots mellow the cabbage and make a smooth, comforting soup."
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sweet potatoes, peeled and chopped
cabbage, coarsely chopped
turkey bratwurst, sliced
ground white pepper
dry white wine
I thought is was great, and so did my family. I did use apple cider instead of wine, and spicy Italian sausage instead of bratwurst, and 6 black peppercorns instead of white pepper. ...So in short, I used this recipe as a framework and filled in the white spaces with whatever I had on hand, but like I said, we thought is was great.
I made this recipe exactly as written and was disappointed in the lack of contrasting flavors in this soup. The seasoning was adequate, but the sweet potato and carrot were too similar. If I try it again, I'll substitute an alternative for the carrot to improve the appearance and variation in texture.
I substituted frozen, Italian-style, turkey meatballs for the bratwurst - because I had them and they’re a more heart-friendly ingredient. It was delicious. I added 1/2 to 1 C. of extra water to tone the strength and make a better soup consistency. It was delicious!
I made this recipe, substituting white wine with sherry cooking wine, cut the bratwurst in half since that's all I had on hand, used 1 sweet potato and 1 white potato and added 1 cup apple juice along with the broth. Then I sprinkled in just a bit of cajun seasoning. It is delicious and definitely one to make again and again!
I just finished a big bowl of this and some beer bread and it was delicious. I used turkey smoked sasuage because that was in the freezer and browned it first. This recipe would be dellicious with almost any combo of veggies, but the ones in the recipe are good enough for me. I have leftovers and I am very happy!
Just OK for me. Probably won't make again.
I used yams instead of sweet potatoes because that's all the grocery store had, I browned the turkey bratwurst even though the recipe doesn't say anything about it, and I only used 1/4 cup rice cooking wine because it was the first time I'd ever used it and I was worried about not liking it. I had to almost double the broth to keep it a soup instead of a stew, but I thought it turned out great! The flavors and spices mixed very nicely; makes a very good fall/winter soup. This recipe will definitely be made again, although I don't know if I'm going to increase the amount of wine from 1/4 cup that I used to 1/2 cup that it calls for... I like it just the way I made it so much!
Amazingly simple totally delicious!
* Percent Daily Values are based on a 2,000 calorie diet.
Budget-Friendly Hearty Winter Soup
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 251
** Calories from Fat: 64
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