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Cream of red cabbage soup

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Cream of red cabbage soup


  • 2 tablespoons butter
  • A pinch ground cloves
  • 1/2 teaspoon cumin
  • 1 clove garlic, finely chopped
  • A pinch ground cinnamon
  • A pinch ground nutmeg,
  • 1 soup cube
  • 2 onions, finely chopped
  • 500 grams red cabbage, coarsely sliced
  • 250 milliliters red wine
  • Salt and pepper
  • 4 teaspoons sour cream
  • 1 tablespoon sugar
  • 500 milliliters water
  • 1 tablespoon wine vinegar


  1. Chop cabbage in a mixer (blender).
  2. Sauté onions and garlic in butter in a soup pan (or pot).
  3. Add cabbage, simmer briefly.
  4. Add 250ml of water together with the crumbled soup cube, bring to a boil.
  5. Reduce flame and cook over low heat for 20 minutes.
  6. Add the rest of the water with wine, vinegar, sugar and spices. Stir.
  7. Cook over low heat, half-covered, about 10 minutes.
  8. Cool the soup slightly, then mix in a blender until smooth and creamy.
  9. Whisk in sour cream just before serving.

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