zoom
  • Print A4 A5
  • Save to your scrapbook
    • Close

    Save to your scrapbook

    Red cabbage & caraway soup with horseradish

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory
      Close

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note
      Close

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Red cabbage & caraway soup with horseradish

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

    Serves: 4

    Ingredients

    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

    Method

    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 

    Your recipe note

    Edit your recipe note

    This recipe first appeared in the Harvest section of Waitrose Food, December 2016 issue. Download the Waitose Food app for the full issue

    Comments

    Average user rating

    5 stars

    Glossary