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Bavarian Leek and Cabbage Soup

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Ingredients
  

  • 3 tablespoons extra-virgin olive oil
  • 2 medium leeks white and light green parts, halved and thinly sliced (see Tip)
  • 1 cup coarsely chopped carrot
  • 1 cup diced celery
  • 2 tablespoons chopped fresh thyme
  • 6 cups low-sodium chicken broth or stock
  • 1 12- ounce bottle lager
  • 8 cups thinly sliced green cabbage
  • 3 cups diced red potatoes
  • 2 bay leaves
  • 4 cups chopped greens such as chard or kale
  • 12 ounces smoked bratwurst or kielbasa cut into ½-inch rounds
  • ¾ teaspoon salt
  • Chopped fresh parsley for garnish
  • Ground pepper to taste
  • ½ cup reduced-fat sour cream

Instructions
 

  • Heat oil in a large pot over medium heat. Add leeks, carrot, celery and thyme.
  • Cover and cook, occasionally stirring, for 10 minutes.
  • Add broth (or stock), lager, cabbage, potatoes and bay leaves; cover and bring to a boil.
  • Uncover, reduce heat and simmer for 10 minutes.
  • Stir in greens and sausage and cook, occasionally stirring, until the potatoes are tender, 10 to 15 minutes more.
  • Season with salt and pepper. Discard bay leaves.
  • Ladle into bowls and top each with parsley, if desired.
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