Fine Red Cabbage Soup
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g red cabbae
- 500 ml vegetable stock
- 2 tablespoon rapeseed oil
- 1 clove garlic
- 2 onion (s), or 1/ vegetable onion
- 1 tablespoon vinegar, (white wine vinegar or balsamic vinegar)
- 1 sprig thyme
- salt and pepper
- 200 g sour cream
Print Recipe
Pin Recipe Instructions
- Cut the onions into small cubes, wash and chop the red cabbage and sweat briefly in the oil.
- Peel and chop the garlic and add it with the thyme. Top up with the vegetable stock and cook until al dente. Stir in the sour cream and season with salt, pepper and vinegar.
- If you like, you can puree the soup or leave it as it is.
- I like to serve it with pumpernickel or whole grain bread with goat cheese.
- Tip: I`ll make a delicious salad with the rest of the red cabbage.
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