A hearty and flavorful soup combining bratwurst, potatoes, and cabbage in a creamy broth.
Cook the bratwurst in a skillet over medium heat until browned and cooked through.
Cut the bratwurst into bite-sized pieces before cooking for even browning.
In a large pot, combine the cooked bratwurst, diced potatoes, chopped onion, beer, and water. Bring to a boil, then reduce the heat and simmer until the potatoes are tender.
Cut the potatoes into uniform pieces to ensure even cooking.
Add the chopped cabbage to the pot and continue to simmer until the cabbage is tender.
Stir occasionally to prevent the cabbage from sticking to the pot.
Slowly stir in the milk, heating gently to avoid curdling.
Use room-temperature milk to minimize the risk of curdling.
In a small bowl, mix the flour with a small amount of water to form a smooth paste. Gradually add this mixture to the pot, stirring constantly to thicken the soup.
Ensure the flour mixture is lump-free before adding it to the soup.
Stir in the pepper and shredded cheese until the cheese is melted and the soup is creamy.
Add the cheese in small batches to ensure it melts evenly.
Serve the soup hot, garnished with additional cheese or fresh herbs if desired.
Pair with crusty bread for a complete meal.
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