Red Cabbage Soup
Red Cabbage Soup is a vibrant, healthy dish that's popular in various cuisines, particularly in Eastern European and German cooking. The soup is typically made with red cabbage, which gives it a striking purple color. Other common ingredients include onions, garlic, apples, potatoes, and sometimes vinegar or lemon juice for a tangy flavor. It can be served hot, and is often garnished with sour cream or fresh herbs.
Equipment
- Large Pot
- Cutting Board & Chef’s Knife
- Wooden Spoon Or Spatula
- Ladle
Ingredients
- 1 small red cabbage shredded (about 1 lb/450g)
- 1 medium onion chopped
- 2 cloves garlic minced
- 2 medium potatoes peeled and diced
- 1 large apple peeled, cored, and chopped
- 1 tablespoon olive oil
- 6 cups vegetable broth
- 1 tablespoon apple cider vinegar or lemon juice
- 1 teaspoon caraway seeds optional
- Salt and pepper to taste
- Fresh parsley or dill for garnish optional
- Sour cream or yogurt for serving optional
Instructions
- Shred the red cabbage, chop the onion, mince the garlic, dice the potatoes, and chop the apple.
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened, about 5 minutes.
- Add the shredded cabbage, diced potatoes, and chopped apple to the pot. Stir well to combine, and cook for another 5 minutes, allowing the cabbage to soften slightly.
- Pour in the vegetable broth, and add the caraway seeds if using. Bring the mixture to a boil, then reduce the heat and let it simmer for about 25-30 minutes, until the vegetables are tender.
- For a smoother texture, use an immersion blender to blend the soup directly in the pot. If you prefer a chunkier soup, you can skip this step.
- Stir in the apple cider vinegar or lemon juice, and season with salt and pepper to taste.
- adle the soup into bowls, and garnish with fresh parsley or dill. Add a dollop of sour cream or yogurt on top if desired. Serve the soup hot, accompanied by a slice of crusty bread.