Red cabbage & caraway soup with horseradish

  • Preparation time: 15 minutes
  • Cooking time: 55 minutes
  • Total time: 1 hour 10 minutes

Serves: 4


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