Summary

Ingredients

• 75 dl vegetable stock
• 0.5 kg ½ red cabbage
• 0.4 kg potato (s), blue, floury, e.g., St. Gallen or Blue Sweden
• 1 large onion (s), red
• 1 dl red wine
• 1 sprig (s) thyme
• some salt and pepper
• possibly caraway seeds
• 2 dashes single cream
• Butter for frying

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Instructions

1. Peel and wash the floury potatoes and cut into small cubes. Remove the outer leaves and the stalk from the red cabbage, finely chop the rest and wash. Peel and finely chop the onion as well. Heat the vegetable stock at the same time.
2. Steam the onion and cabbage in butter until the onion pieces seem translucent. Deglaze with about a glass of red wine and add the thyme, caraway seeds and pepper. Let simmer until the acidity of the wine has evaporated. Then fill up with the hot stock and simmer on a low fire for 35 minutes. Then the soup is pureed. If the soup has gotten too thick, add a little more bouillon and top it off with a little single cream. Then season to taste and, if necessary, season with salt and pepper.