Darnassus Potato Sauerkraut Soup
Greatfather Winter has been visited, and the Night Elves are gathering back at home at the Great Tree for big hearty bowls of Potato Sauerkraut Soup to celebrate the turning of the year. Crisp winds whisper through the giant branches of the trees, announcing that winter is truly upon us now. The last blue and purple leaves swirl through the air, gently landing on the calm surface of the lake that the Night Elves built their city around. Everyone’s minds and stomachs are thinking about soup. Is it magic? Possibly.
Night Elves are known for their kimchi; they love fermenting things in jars and sauerkraut is bound to turn up. Add some potatoes, sausage, and broth, and dinner is ready! Various types of sausage are found all over Azeroth and are frequently brought back to the city, where vendors are happy to purchase them. Why? For soup of course! Bratwurst or kielbasa work equally well here depending on what is available. Sauerkraut brings the perfect flavor to highlight potatoes and sausage, and this just the hearty dish to warm up an adventurer while waiting for their mail deliveries from the auction house.
Thanks to Hot Eats and Cool Reads for the recipe inspiration!
Darnassus Potato Sauerkraut Soup
Ingredients
- 5 Tbsp butter separated
- 1 medium white onion finely diced
- ¼ cup flour
- 1 ½ cups chicken or beef broth
- 2 ½ cups milk
- 1 lb bratwurst, kielbasa, or similar sausage sliced into half-moon shapes
- 3 large potatoes peeled and diced
- 1 cup sauerkraut
- 2 teaspoons dried parsley
- 1 cup shredded cheddar cheese
- Ground black pepper
Instructions
- First, boil your potatoes: Set a large pot of water to boil, add peeled and diced potatoes, and keep on a low boil for 15-20 minutes until they are soft (poke with a fork to test). Drain and set aside.
- Meanwhile, heat up a large saucepan with 1 Tbsp butter. Add the sliced bratwurst (or other sausage) and cook for a few minutes on each side. Even if it's pre-cooked, adding a nice bit of char is great for the soup flavor. Remove the cooked bratwurst from the pan and set aside.
- In the same large saucepan, melt the remaining 4 Tbsp butter over medium heat.
- Add onions and saute for about five minutes, until tender.
- Add flour, stirring until completely combined. Cook for one minute, then add the broth and milk.
- Turn heat to medium high, then cook, stirring often, until broth begins to thicken.
- Reduce heat to medium then add bratwurst, potatoes, sauerkraut and parsley. Simmer for five minutes, then add shredded cheddar.
- Stir to combine and remove from heat. Serve sprinkled with black pepper and a bit of extra cheese.
