Lean Red Cabbage Puree Soup - Recipe With Photo Step By Step

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Lean Red Cabbage Puree Soup - Recipe With Photo Step By Step
Lean Red Cabbage Puree Soup - Recipe With Photo Step By Step

Video: Lean Red Cabbage Puree Soup - Recipe With Photo Step By Step

Video: Lean Red Cabbage Puree Soup - Recipe With Photo Step By Step
Video: Red Cabbage Puree 2023, May

Bright and spicy cabbage soup with crispy croutons. Lean vegetarian dish.


Red cabbage - 1 kg

Red onion - 1 pc.

Green apple - 1 pc.

Vegetable oil - 2 tbsp.

Sugar - 2 tablespoons

Wine vinegar (red) - 70 ml

Vegetable broth - 800 ml

Cinnamon (stick) - 1 pc

Star anise (asterisk) - 1 pc.

White bread (lean) - 4 slices

Greens (parsley / basil) - to taste

Salt to taste

Black pepper (ground) - to taste

  • 76 kcal
  • 1 hour
  • 1 hour

Photo of the finished dish

Step by step recipe with photo

Red cabbage is not the most common product on our menu. Its taste is peculiar, perhaps spicy, the leaves are tougher than that of the usual white cabbage, and require a longer preparation. But what a rich and bright color is obtained in dishes with the addition of red cabbage. In addition, red cabbage is useful for many diseases, its healing properties have been known for many centuries.

I suggest a lean version of red cabbage puree soup with apple and red onion. The soup turns out to be a little sweet, with a sourness from vinegar, very spicy and thick.

Let's prepare the products: I have cooked the broth in advance, with the addition of carrots, celery, onions, seasoned with salt and a mixture of peppers. The broth was kept in the refrigerator, so before making the soup, I put it on a small fire so that it was hot when needed.

The toast bread can be diced or cut with a cookie cutter.

Cut the cabbage not too finely, removing the stump and a couple of outer leaves.

Peel the apple and remove the seed capsule, cut the pulp into cubes, peel and finely chop the red onion.

Heat a dry frying pan over medium heat, preferably deep enough (or a saucepan) so that there is no need to use a saucepan during the cooking process.

So, put bread for croutons in a frying pan, brown and dry slices (or cubes) of bread. Transfer the croutons to the wire rack and let cool.

Use a dry paper towel to wipe the bread crumbs from the pan. Add vegetable oil to the pan, heat it and add the chopped apple and onion, fry them over low heat for a few minutes until soft.

Put chopped red cabbage with the apple and onion, cover the pan with a lid and simmer everything together for about 5 minutes. Then remove the lid, turn on the heat and sprinkle the vegetables / fruits with sugar. Over high heat, lightly caramelize them, stirring occasionally.

Then pour in wine vinegar and hot broth, add star anise and cinnamon, bring to a boil, reduce heat, cover the pan with a lid and cook over low heat for 40 minutes until the cabbage is soft. At the end of cooking, season the soup with salt and pepper. Remove the spices from the finished soup and let it cool slightly.

Pour the entire contents of the pan into a blender bowl and puree the soup until smooth. Let's taste and add salt / pepper if needed.

Lean red cabbage puree soup is ready, serve immediately hot, along with croutons, sprinkle with chopped parsley and basil.

Check out the color!

The soup turned out to be thick and very satisfying. It's also spicy, and crispy croutons come in handy!

Enjoy your meal!

Important additions to the recipe

For the non-fasting version of the soup, vegetable broth can be replaced with meat, instead of vegetable oil, we use butter. Serve with sour cream or yogurt.

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