Red Cabbage Soup Recipe

Red cabbage soup is a delightful dish that combines sweet and sour flavors, making it a perfect choice for chilly days. This vibrant soup is not only visually appealing but also packed with nutrients. Below, you’ll find a detailed recipe, including ingredients, step-by-step instructions, and some pro tips to enhance your cooking experience.

Ingredients

1 tablespoon olive oil
2 shallots, minced (or substitute with a small yellow onion)
3 cloves garlic, minced
5 cups red cabbage, coarsely chopped (about ½ head)
6 cups vegetable stock (or chicken stock for a non-vegetarian version)
1 large russet potato, peeled and cubed
1 medium apple, peeled and cubed (a red apple adds sweetness)
1 teaspoon kosher salt
½ teaspoon black pepper
1 teaspoon brown sugar
2 teaspoons Worcestershire sauce
2 teaspoons red wine vinegar (or lemon juice for brightness)
1½ teaspoons paprika
¼ cup heavy cream (use coconut milk for a vegan option)
Salt and pepper, to taste

For Topping

Sour cream (or plant-based yogurt for vegan)
Fresh dill (optional)

Instructions

Sauté the Aromatics: In a large pot, heat the olive oil over medium-high heat. Add the minced shallots and sauté for about 2–3 minutes until softened. Then, add the minced garlic and cook for an additional 30 seconds until fragrant.
Add the Vegetables: Stir in the chopped red cabbage, vegetable stock, cubed potatoes, cubed apple, brown sugar, Worcestershire sauce, red wine vinegar, and paprika. Mix well.
Cook the Soup: Bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for about 30 minutes, or until the potatoes are tender.
Blend the Soup: Remove the pot from heat. Using an immersion blender or a regular blender, process the soup until smooth. If using a regular blender, be cautious with hot liquids—blend in batches if necessary.
Finish with Cream: Stir in the heavy cream (or coconut milk) and season with salt and pepper to taste.
Serve: Ladle the soup into bowls and garnish with sour cream and fresh dill if desired. Enjoy your delicious red cabbage soup!

Pro Tips

To enhance the flavor profile of your soup, consider adding a pinch of cayenne pepper for some heat.
If you want to make this soup vegan-friendly, simply replace heavy cream with coconut milk and use plant-based yogurt instead of sour cream.
For added texture and flavor, top your soup with crushed nuts, croutons, or microgreens before serving.

Storage

This soup can be made ahead of time! Store it in an airtight container in the refrigerator for up to 4 days. When ready to serve, simply reheat it on the stove over medium-low heat until warmed through.

Red cabbage soup is not just a comforting dish; it’s also an excellent way to utilize leftover cabbage while providing a nutritious meal option. Enjoy this vibrant soup as part of your healthy eating routine!