Red Cabbage And Apple Soup
A comforting and flavorful dish, this apple and red cabbage soup combines the sweetness of golden delicious apples with the tanginess of red cabbage in a warm and hearty base of beef broth. The addition of sour cream and fresh dill on top adds a creamy and herby finish to this delicious recipe.
— Constant Cookbook
Ingredients
- 4 Golden Delicious apples, about 1 lb. total
- 2 Tbs. unsalted butter
- 1 yellow onion, minced
- 1 head red cabbage, about 3/4 lb., cored and very thinly sliced
- 1/4 cup red wine vinegar
- 4 1/2 cups beef broth
- 1/2 tsp. salt
- 1/2 tsp. freshly ground pepper
- 2 tsp. fresh lemon juice
- 1/3 cup sour cream (optional)
- 1/4 cup chopped fresh dill
Instructions
- Leaving them unpeeled, cut 2 of the apples into quarters, core them and then cut into 1-inch cubes. Set aside.
- In a large, heavy pot over medium heat, melt the butter. When it is foaming, add the onion and sauté until translucent, 2 to 3 minutes. Add the apple cubes and sauté until softened slightly, 3 to 4 minutes. Add the cabbage and sauté, stirring often, until it glistens and the color has lightened, 5 to 6 minutes. Add the vinegar and bring to a simmer, stirring to scrape up any browned bits on the pan bottom. Add the broth, salt and pepper, increase the heat to medium-high and bring to a boil. Reduce the heat to low, cover and simmer until the cabbage and apples are tender, about 15 minutes.
- Meanwhile, peel, halve and core the remaining 2 apples, then shred them finely on a box grater. Place in a small bowl, add the lemon juice and toss to coat. Set aside. 
- When the soup is ready, remove from the heat and stir in three-fourths of the shredded apples. Ladle into bowls and top with the sour cream. Sprinkle with the remaining shredded apples and the dill and serve immediately. Serves 4.
- Adapted from Williams-Sonoma <i>Soup of the Day,</i> by Kate McMillan (Weldon Owen, 2011).
Yield
Serves 4.
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