Summary

Ingredients

• 1 small Head red cabbage
• 1 small onion (s)
• 1 apple
• 5 juniper berries
• 3 clove (s)
• 3 bay leaves
• 0.75 liter ¾ red wine, (e.g. Pinot noir)
• 1 liter vegetable broth
• 4 tablespoon vinegar, (red wine vinegar)
• 30 g butter
• Salt and pepper, from the mill
• 3 dashes balsamic vinegar
• 100 g suar
• 250 ml cream
• 16 chestnut (s), pre-cooked

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Instructions

1. Finely grate the red cabbage. Cut the onion and apple into thin slices. Pour everything into a large bowl and top up with red wine and red wine vinegar. Season with salt and pepper and add the juniper berries, bay leaves and cloves. Cover the bowl and put it in a cool place for at least 12 hours. After marinating, drain the red cabbage with the onions and apple and collect the wine brew.
2. Melt the butter in a sufficiently large saucepan and sauté the vegetables, stirring constantly. Then fill up with the marinade and the vegetable stock and simmer for a good 1 1/2 hours with the lid closed. After this time, puree the soup.
3. Caramelize half of the sugar with a little water in a saucepan. When the caramel is light brown, quickly stir in 3-4 ladles of the soup one at a time so that there are no lumps. Stir this mixture into the soup, fill up with cream and add a few sprinkles of balsamic vinegar to taste.
4. Caramelize the remaining sugar with a little water and glaze the chestnuts in it.
5. First pour the soup into deep plates. Then carefully place the chestnuts in the middle of the soup so that they can still be seen. Put some caramel on a spoon and sprinkle a few splashes on the soup as a decoration.