John Myers
Cream of Red Cabbage Soup
The perfect cream of red cabbage soup recipe with a picture and simple step-by-step instructions.
- 400 g Red cabbage
- 2 Big potatoes
- 2 Shallots
- 2 tbsp Butter
- 1 tsp Sugar brown
- 120 ml Red wine
- 2 piece Bay leaf
- 3 Cloves
- 3 Allspice grains
- 0,5 Cinnamon stick
- 800 ml Vegetable broth
- 3 tsp Currant jelly
- 1 bunch Chives
- Salt pepper
- Cut the red cabbage in half, remove the outer leaves and the stalk. Then cut the red cabbage into strips. Some strips can be used for the set. Peel, wash and roughly dice the potatoes. Peel and dice the shallots.
- Steam the shallots in approx. 2 tablespoons butter until translucent. Add about 1 teaspoon of brown sugar and let it caramelize. Deglaze with red wine and simmer on a low flame until the red wine is reduced. Then add about 800 ml of vegetable stock, as well as the red cabbage and potatoes. Bring to the boil briefly.
- Add the spices. It is best to put the cloves and allspice in a tea bag that can be filled. They have to be removed later before pureeing, otherwise they are difficult to find in the dark brew.
- Reduce the heat and let the soup simmer on a low flame for about 30 to 60 minutes. The longer the soup simmer, the more intense the flavor of the spices.
- Wash the chives, shake dry and cut into small rolls. Remove the bay leaves, cinnamon stick and tea bags with the spices.
- Now skim off about 400 ml of the stock and set aside. So the soup can now be mashed well and the consistency can be better regulated. If the soup is too creamy, keep adding some of the brew.
- Finally, season the soup with 2 teaspoons of currant jelly, salt and pepper. Serve garnished with a few strips of red cabbage and some chives. A real eye-catcher.
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