Summary

Ingredients

• 250 g red cabbae, cooked
• 600 ml vegetable stock
• 2 trout fillet (s), smoked
• 150 g crème fraîche
• 1 handful sprouts
• 2 tablespoon horseradish

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Instructions

1. Heat the vegetable stock, add the red cabbage, heat, season to taste and puree. Chop the trout fillet and let it steep in the soup for 2-3 minutes. Put the red cabbage cream in soup bowls, add some creme fraiche and sprouts on top. Put the horseradish separately.