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Red cabbage and caraway soup with horseradish
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50g unsalted butter
2 onions, finely chopped
2 celery stalks, finely chopped
1½ tsp caraway seeds
1½ tsp tomato purée
500g red cabbage, cored and finely shredded
1 large dessert apple, peeled and finely chopped
2 tbsp red wine vinegar
2 tbsp caster sugar
1½ litres fresh vegetable or chicken stock
¾ tsp salt
4 tbsp crème fraîche
4 tsp grated horseradish (fresh or from a jar)
2 tbsp chopped chives
1. Melt the butter in a large stainless steel saucepan. Add the onion, celery and caraway with a pinch of salt. Sweat over a gentle heat for 8 minutes, until starting to soften. Add the tomato purée and cook for 1 minute, then stir in the cabbage and apple. Cover with a lid and cook for 15 minutes over a low heat, stirring occasionally.
2. Stir in the vinegar and sugar, then add the stock and salt; stir together. Cover, bring to the boil, then simmer for 30 minutes. Meanwhile, mix together the crème fraîche and horseradish in a bowl with a pinch of salt and set aside.
3. Using a stick blender, whizz the soup until as smooth as possible (if necessary, you can push it through a sieve with a ladle, until only a couple of spoonfuls of pulp remain in the sieve; discard the pulp). Season with black pepper and add more salt if needed. Ladle into bowls, swirl in a blob of the horseradish cream and sprinkle with the chives before serving. LH
This recipe first appeared in the Harvest section of Waitrose Food, December 2016 issue. Download the Waitose Food app for the full issue
Typical values per serving:
This recipe was first published in December 2016.