Imagine the vibrant hue of red cabbage blending with the comforting aroma of simmering spices.
There’s something about this Red Cabbage Soup that feels like a warm hug on a chilly day.
It’s wonderfully simple to make and offers a cozy, indulgent escape with every spoonful.
As the ingredients meld together, they transform into a velvety, flavorful delight.
Let’s bring this comforting dish to life.
Kitchen Tools Required
- 1 large pot
- 1 wooden spoon
- 1 sharp knife
- 1 cutting board
- 1 blender or immersion blender
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 medium red cabbage, shredded
- 1 large carrot, diced
- 4 cups vegetable broth
- 1 tablespoon apple cider vinegar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 1/4 cup sour cream, for garnish
- 2 tablespoons fresh parsley, chopped
Cook & Prep Time
To efficiently manage your time while preparing and cooking Red Cabbage Soup, follow this timeline:
- Reading and Preparation (5 minutes)
- Spend a few minutes reading through the entire recipe, gathering all necessary ingredients and equipment, and familiarizing yourself with the steps.
- Prep Work (15 minutes)
- Minute 0-5: Gather and measure all ingredients.
- Minute 6-10: Chop the onion and mince the garlic.
- Minute 11-15: Shred the red cabbage and dice the carrot.
- Cooking (40 minutes)
- Minute 16-20: Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic to the pot and sauté until the onion is translucent.
- Minute 21-25: Add shredded red cabbage and diced carrot, stirring to combine.
- Minute 26-30: Pour in vegetable broth and bring the mixture to a boil.
- Minute 31-60: Lower the heat and let the soup simmer for 30 minutes, stirring occasionally.
- Finishing Touches (5 minutes)
- Minute 61-65: Add apple cider vinegar, salt, black pepper, and ground nutmeg. Use a blender or immersion blender to puree the soup until smooth. Let the soup rest for 5 minutes before serving.
- Serving
- Serve the soup hot, garnished with a dollop of sour cream and a sprinkle of fresh parsley.
Adjust the timing as needed based on your pace and any additional garnishes you might want to add.
Recipe Instructions
Heat olive oil in a large pot over medium heat.
Add chopped onion and minced garlic to the pot, sauté until the onion is translucent.
Add shredded red cabbage and diced carrot to the pot, stirring to combine.
Pour in vegetable broth and bring the mixture to a boil.
Lower the heat and let the soup simmer for 30 minutes, stirring occasionally.
Add apple cider vinegar, salt, black pepper, and ground nutmeg to the pot.
Use a blender or immersion blender to puree the soup until smooth.
Let the soup rest for 5 minutes before serving.
Serve the soup hot, garnished with a dollop of sour cream and a sprinkle of fresh parsley.
Serving Tips
- Crusty Bread: Pair with warm, crusty bread to soak up the flavorful broth.
- Grilled Cheese Sandwich: Serve alongside a gooey grilled cheese for a comforting and hearty meal.
- Roasted Potatoes: Complement with roasted potatoes for added texture and heartiness.
- Fresh Salad: Add a light, invigorating contrast by serving with a crisp green salad.
- Smoked Sausage: Include slices of smoked sausage for a savory and protein-rich addition.
Storage
To store red cabbage soup, place it in an airtight container and refrigerate for up to 3 days.
For longer storage, freeze the soup for up to three months.
Freezing
To freeze red cabbage soup, allow it to cool completely.
Then transfer it to airtight containers.
Label and date the containers.
Freeze for up to three months.
Thaw and reheat before serving.
Reheating
To reheat red cabbage soup, warm it gently on the stove over medium-low heat.
Stir occasionally. Avoid boiling to maintain flavor.
Alternatively, microwave in short intervals. Stir between each interval.
Final Thoughts
Red Cabbage Soup is a delightful and comforting dish that’s both nutritious and flavorful.
With its vibrant color and rich taste, it makes for a perfect meal on a chilly day.
The addition of apple cider vinegar and nutmeg adds depth and complexity to the soup’s flavor profile.
Garnishing with sour cream and fresh parsley not only enhances the taste but also adds a touch of elegance to the presentation.
For added texture and creaminess, consider including a diced potato during cooking.
This soup pairs wonderfully with crusty bread, making it a satisfying and wholesome dining experience.
Enjoy this European-inspired soup as part of your culinary repertoire.
Frequently Asked Questions
Can I Substitute Red Cabbage With Another Type of Cabbage?
You can substitute red cabbage with green cabbage. Green cabbage offers a milder flavor and may alter the soup’s color slightly. Maintain the same quantity and follow the recipe’s steps for cooking techniques and seasoning adjustments.
Is This Soup Suitable for a Vegan Diet?
You can make this soup vegan by skipping the sour cream garnish or replacing it with a plant-based alternative. The base recipe is already vegan-friendly, featuring a savory blend of red cabbage, carrots, and spices.
Can I Use Chicken Broth Instead of Vegetable Broth?
You can substitute chicken broth for vegetable broth to enhance the soup’s savory depth. It adds a rich, meaty flavor, complementing the red cabbage and spices. Adjust salt to taste, as chicken broth can be saltier.
How Can I Make the Soup Spicier?
To make the soup spicier, add 1/4 teaspoon cayenne pepper or a chopped jalapeño during cooking. Sauté the jalapeño with onions and garlic for balanced heat. Adjust to taste, ensuring the spice complements the other flavors.
What Are Some Alternative Garnishes to Sour Cream and Parsley?
You can try garnishing with crumbled feta for tanginess or toasted seeds for crunch. Drizzle a bit of balsamic glaze for sweetness, or add chopped chives for a mild onion flavor, enhancing the soup’s overall profile.
Red Cabbage Soup
Equipment
- 1 Large pot
- 1 Wooden spoon
- 1 sharp knife
- 1 Cutting board
- 1 Blender or immersion blender
Ingredients
- 1 tablespoon olive oil
- 1 medium onion chopped
- 2 clove garlic minced
- 1 medium red cabbage shredded
- 1 large carrot diced
- 4 cup vegetable broth
- 1 tablespoon apple cider vinegar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 1/4 cup sour cream for garnish
- 2 tablespoon fresh parsley chopped
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and minced garlic to the pot, sauté until the onion is translucent.
- Add shredded red cabbage and diced carrot to the pot, stirring to combine.
- Pour in vegetable broth and bring the mixture to a boil.
- Lower the heat and let the soup simmer for 30 minutes, stirring occasionally.
- Add apple cider vinegar, salt, black pepper, and ground nutmeg to the pot.
- Use a blender or immersion blender to puree the soup until smooth.
- Let the soup rest for 5 minutes before serving.
- Serve the soup hot, garnished with a dollop of sour cream and a sprinkle of fresh parsley.
Notes
