Purple pickled cabbage soup
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Loading... - Angie.Morgan
- 20 Dec 2020
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Serves 6
500g red cabbage, finely shredded
2 tbsp red wine vinegar
Butter or olive oil, for frying
1 large red onion, peeled and finely chopped
3 sticks of celery, finely chopped
2 apples – cox’s are my choice
1½ tsp caraway seeds
1.5 litres vegetable stock
2 tbsp balsamic vinegar
2 tsp honey or agave syrup
50g walnuts, crumbled
1 small bunch of dill, leaves chopped, fronds reserved for garnishing
4 tbsp sour cream or thick yoghurt
Salt and black pepper
1 Put the cabbage into a bowl with a good pinch of salt and the red wine vinegar, scrunch together in your hands, then put to one side to pickle.
2 Warm a little butter or oil in a heavy-bottomed saucepan over a medium-low heat. Add the onion and celery. Sweat, stirring occasionally, for 15 minutes, or until soft and translucent.
3 Meanwhile, peel and core the apples, then slice thickly.
4 Once the onions are soft and sweet, add the caraway seeds and stir for a minute. Turn the heat up a little, add the apples and ¾ of the cabbage to the onions. Fry for a further 5 minutes, or until the cabbage begins to soften.
5 Add the stock, balsamic vinegar and honey or agave syrup. Bring to a boil, then reduce the heat, cover and simmer for 30 minutes. Remove the lid and simmer for another 10 minutes.
6 Meanwhile, heat some oil in a frying pan. Once it’s really hot, add the rest of the cabbage and cook until it’s crisp. For the last couple of minutes add the walnuts and half the dill.
7 Stir the rest of the dill into the soup and season to taste with salt and pepper. Now, you can leave this as it is, but I like to blitz it to a vibrant purple soup.
8 Ladle the soup into warmed bowls and top each with the cabbage and walnuts, a spoonful of sour cream or yoghurt and some more dill, if you like.
