Red cabbage soup with horseradish

Preparation time 15 minutes .. Cooking 55 minutes .. Durability 4-5 days in refrigerator


  • 500 g red cabbage, cored and finely shredded
  • 1 large dessert apple, peeled and finely chopped
  • 2 celery stalks, finely chopped
  • 2 onions, finely chopped
  • 50 g unsalted butter
  • 1½ tsp caraway seeds
  • 1½ tsp tomato purée
  • 2 tbsp red wine vinegar
  • 2 tbsp caster sugar
  • 1½ l fresh vegetable or chicken stock
  • ¾ tsp salt
  • 4 tbsp whipped cream
  • 4 tsp grated horseradish (fresh or paste)
  • 2 tbsp chopped chives


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.

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.

Using a stick blender, whizz the soup until as smooth as possible (if necessary, you can push it through a sieve). Season with black pepper and salt if needed. Serve into bowls, swirl in a blob of the horseradish cream and sprinkle with the chives before serving.

Delicious with fresh Danish walnutboller, baguette or chiabatta.

Enjoy your meal!

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