Spicy Red Cabbage Soup & Garlic Croûtons
January 15, 2024 by Kimberly
50 MINUTES
EINFACH
OMNIVORE
DEUTSCH
388 PER PORTION
COMFORT FOOD /
CREMIGES
ALLTAG
SUPPE
AUTUMN / WINTER
INFORMATIONEN
ÜBER DIESES REZEPT
Unleash a burst of color and flavor in your kitchen with Spicy Red Cabbage Soup, accompanied by crispy Garlic Croutons. This vibrant soup combines the hearty warmth of red cabbage with a tantalizing spice blend, creating a dish that’s not only visually stunning but also a delight to the taste buds. Ideal for those who love a bit of heat, it’s a perfect way to brighten up chilly days.
How to serve:
Serve this Spicy Red Cabbage Soup piping hot, allowing its vivid colors and aromatic spices to come alive. Top each bowl with homemade Garlic Croutons, adding a delightful crunch and garlicky contrast to the soup’s texture. Garnish with fresh herbs or a dollop of sour cream to balance the spiciness. This soup pairs wonderfully with a light salad or a slice of rustic bread, creating a satisfying and wholesome meal.
How to store:
To store, let the soup cool to room temperature before transferring it into airtight containers. It can be refrigerated for up to 2 days, making it a great make-ahead dish.
Hi, ich bin Kimberly.
Meine Rezepte sind für alle, die an den Zauber von selbstgemachtem Essen glauben. An Butter, die auf warmem Brot schmilzt. An Lieblingsrezepte, die man weiterschenken möchte. Und an das stille Glück, das in einem einfachen, gut gemachten Gericht steckt. Willkommen an meinem Tisch,
Wenn du mehr über mich erfahren möchtest, klicke hier!
“Let’s make a piece of happiness”
ZUTATEN
FOR 4 PORTIONS
SUPPE
- 800g red cabbage (1.7 lbs.)
- 2 red onions
- 2 potatoes
- 1 apple
- 3 tbsp balsamic vinegar
- 900ml chicken broth
- 1 bay leaf
- 2 tbsp creme fraiche (or sour cream)
- 2 Knoblauchzehen
- a small piece of ginger
- 1/8 tsp of chili flakes
- 2 tbsp lemon juice
- 1 tbsp butter
- 1 tbsp worcestershire sauce
- 1/8 tsp cinnamon
- salt & pepper to taste
Croûtons
- 100g baguette (3.5 oz.)
- 2 EL Olivenöl
- 1/4 tsp garlic powder
- 1/4 tsp salt
TOPPINGS
- 1 tbsp creme fraiche
- 1 tbsp chili or olive oil
- parsley
- freshly cracked pepper
ACTIVE: 15 min
PASSIVE: 0 min
PREPARATIONS
Empfohlenes Equipment
- scharfes Messer
- Schneidebrett
- großer Topf
- Pürierstab (or blender)
- Peel and roughly chop onions, potatoes and the apple into large pieces.
- Peel the ginger and cut into small pieces.
- Cut or slice the red cabbage into fine strips.
- Remove the skin from the garlic and cut in half.
ACTIVE: 20 min
PASSIVE: 15 min
COOKING
1. Heat the butter in the pan and fry the onions until translucent. Now add the garlic and ginger to the onions in the pot and fry until fragrant.
2. Now add the potato and apple pieces and the red cabbage. Stir everything and sauté for about 5 minutes. Now deglaze with the balsamic vinegar, stir briefly and then pour in the chicken broth. Bring to boil and then simmer on low heat with the lid closed for 20-30 minutes until the red cabbage has softened.
3. In the meantime, prepare the croutons. To do this, cut the baguette into cubes and place on a baking tray lined with baking paper. Sprinkle with olive oil, salt and garlic powder and mix well so that the bread cubes are covered on all sides. Roast at 180°C (350° F) for approx. 5-8 minutes until golden brown. The time may vary depending on your oven. Remove the croutons from the oven and leave to cool.
4. Once the red cabbage is soft, remove the pot from the heat and puree with a hand blender to the desired consistency.
5. Now add 50g creme fraiche, lemon juice, Worcestershire sauce, cinnamon, pepper and chilli to taste.
6. Pour the soup into deep plates and top with creme fraiche, chilli oil, parsley and croutons.
NOTE: The calorie information may vary depending on the product used, country and region.
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