Best Red Cabbage And Apple Soup Recipes

RED CABBAGE AND APPLE SOUP

Steps:

• Heat the oil or butter over medium heat in a heavy soup pot and add the onion. Cook, stirring often, until it begins to soften, about 3 minutes. Add the spices and stir together for another few minutes, until the onion is tender. Stir in the cabbage and a generous pinch of salt and cook, stirring, until the cabbage is limp, about 5 minutes. Add the water, honey and salt to taste and bring to a boil. Reduce the heat, cover and simmer over low heat for 30 minutes.
• Meanwhile, prepare the apples. Core one of them and slice it very thin. Place slices in a bowl of water acidulated with 1 tablespoon of the lemon juice and set aside. Core and either dice or slice the remaining apples. Add them to the soup, cover and continue to simmer for another 20 to 30 minutes, until the apples are tender and the soup is sweet and fragrant. Add pepper to taste, and adjust salt. Stir in the lemon juice. Serve, topping each bowl with a generous spoonful of yogurt and a few slices of apple.

RED CABBAGE, APPLE AND CARAWAY SOUP

Steps:

• Melt butter in heavy large pot over medium-high heat. Add onion and sauté until golden, about 5 minutes. Reduce heat to medium. Add apples and sautéuntil tender, about 4 minutes. Add cabbage and sautéuntil beginning to soften, about 6 minutes. Add caraway seeds and stir 1 minute. Add broth, wine, vinegar and honey. Bring to boil. Reduce heat to medium-low; cover and simmer 30 minutes. Uncover and simmer until cabbage is very tender, about 30 minutes longer. Season soup to taste with salt and pepper. (Can be prepared 6 hours ahead. Refrigerate. Rewarm soup over medium heat before continuing.)
• Ladle soup into bowls. Top each bowl with dollop of sour cream. Sprinkle with parsley and serve.

RED CABBAGE, APPLE AND CARAWAY SOUP

Steps:

• Melt butter in heavy large pot over medium-high heat.
• Add onion and sauté for about 5 minutes.
• Reduce heat to medium.
• Add apples and sauté until tender, for about 4 minutes.
• Add cabbage and sauté until softened, about 6 minutes.
• Add caraway seeds and stir 1 minute.
• Add broth, wine vinegar and honey.
• Bring to boil.
• Reduce heat to medium-low.
• Cover and simmer for 30 minutes.
• Uncover and simmer for another 30 minutes.
• Season with salt and pepper.
• Add a dollop of sour cream on top of bowls.
• Sprinkle with parsley.