Name: Red cabbage and apple soup
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Ingredients: 1 medium red cabbage (approx. 500g); 2 Tbsp vegetable oil; 1 large onion; 2 stalks of celery; ½ Tbsp caraway seeds; 1 Tbsp tomato purée; 1 cooking apple; 2 Tbsp cider vinegar; 1 tsp cane sugar (optional); 1 litre vegetable stock; For Horseradish cream (optional):; 3 Tbsp sour cream (or crème fraîche, Greek youghurt); 1 Tbsp grated horseradish (fresh or from a jar); To garnish:; Chopped chives, dill or parsley to garnish (optional)

Red cabbage and apple soup

18 Jan 2017

by Emese

Prep Time

10 minutes

Cook Time

50 minutes

Total Time

1 hour

Background

In Hungary we eat lots of red cabbage during the winter, particularly braised with roast duck, goose and game. Red cabbage is always cooked with caraway seeds and some vinegar - even in soups. This red cabbage and apple soup is a family favourite - we usually eat it half-creamed but for the children I prefer to process it to a smooth, creamy consistency. The soup is dairy free, you only add the horseradish cream when served (which is optional). It’s also super healthy and rather filling too, ideal for dieters and the health-conscious!

Ingredients

1 medium red cabbage (approx. 500g)
2 Tbsp vegetable oil
1 large onion
2 stalks of celery
½ Tbsp caraway seeds
1 Tbsp tomato purée
1 cooking apple
2 Tbsp cider vinegar
1 tsp cane sugar (optional)
1 litre vegetable stock
For Horseradish cream (optional):
3 Tbsp sour cream (or crème fraîche, Greek youghurt)
1 Tbsp grated horseradish (fresh or from a jar)
To garnish:
Chopped chives, dill or parsley to garnish (optional)

Instructions

Finely chop the onion and celery.
Heat the oil in a large saucepan. Add the onion, celery and caraway seed and a pinch of salt. Gently sauté for about 10 minutes.
Meanwhile core and finely shred the cabbage, then peel and finely chop the apple.
When the onion and celery are soft, stir in the tomato purée and cook for 1 minute, then the cabbage and apple. Stir in the vinegar and cover the pan with a lid. Gently simmer for 15 minutes over a low heat, stirring occasionally.
Add the sugar and the stock and bring to the boil. Put the lid on and simmer for 30 minutes.
Using a hand-held blender, whizz the soup until smooth. Season with black pepper and salt if needed.
Mix together the sour cream and horseradish in a small bowl.
Serve the soup with dollops of the horseradish cream and sprinkle with some fresh herbs, if you like.