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