Creamy Red Cabbage Soup is the perfect healthy bowl of pretty purple to serve on a chilly Fall or Winter day.
The blended vegetarian soup features flavours of Germany, boasting aromatic caraway, fresh dill and decadent sour cream.
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My Family Loves German Red Cabbage Soup
Few dishes surprise and delight as much as a steaming bowl of Red Cabbage Soup. At first glance, the deep purple hue is mesmerizing, almost too pretty to eat. But take a spoonful, and you’ll discover a velvety, comforting vegetarian soup that’s earthy, slightly sweet, and satisfyingly rich. It’s a recipe that proves vegetables don’t just nourish the body, they also bring artistry to the table.
I first encountered red cabbage in soup form while traveling through Central and Eastern Europe, where the vegetable is often braised, pickled, or tucked into hearty stews. In Germany and Austria, red cabbage is a beloved side dish, usually cooked with apples, vinegar, and spices. But when transformed into a creamy soup, the cabbage takes on an entirely new character. The blending process smooths away its natural toughness, leaving a silky, almost luxurious texture that feels restaurant-worthy while being easy to make at home.
The beauty of this dish lies in its balance of flavours and colours. Red cabbage has a natural sweetness that deepens when cooked, complemented beautifully by onions, garlic, and a touch of apple cider vinegar. Once simmered and blended, the soup develops a vibrant fuchsia tone, making the final dish look like a jewel in your soup bowl.
For me, preparing Red Cabbage Soup is about embracing the unexpected. It’s fun to watch guests’ faces light up when you place a bowl of bright purple soup in front of them. It’s playful, elegant, and surprisingly versatile.
Keep it vegetarian using butter and vegetable broth, then garnish it with thinly shredded red cabbage, dollop of sour cream and sprig of fresh dill.
Why You’ll Love This Recipe
- Rich and creamy: The combination of sour cream and blended vegetables creates a velvety, comforting texture.
- Healthy and flavorful: Packed with red cabbage, potatoes, and aromatic spices for a nutrient-rich meal.
- Easy to make: Simple steps and common ingredients make it approachable for home cooks.
- Versatile: Perfect as a starter, lunch, or light dinner.
- Elegant presentation: The vibrant purple colour makes it a visually stunning addition to any table.
How to Make Creamy Cabbage Soup
- Sauté the aromatics: In a Dutch oven, heat butter and olive oil. Sauté onions and garlic until soft and fragrant.
- Add cabbage and spices: Stir in chopped red cabbage, potatoes, and caraway seeds. Season with salt and black pepper.
- Simmer: Pour in vegetable stock and apple cider vinegar. Cover and simmer until the cabbage and potatoes are tender.
- Blend until smooth: Use an immersion blender or transfer to a blender in batches to puree the soup until creamy.
- Finish with sour cream and dill: Stir in sour cream and chopped fresh dill for a velvety texture and bright flavor. Adjust seasoning as needed.
Tips For Homemade Cabbage Soup
- Use fresh red cabbage for vibrant purple colour and natural sweetness.
- Allow the soup to cool slightly before blending to avoid splattering.
- Adjust vinegar and seasoning to taste, apple cider vinegar adds a subtle tang that balances the natural sweetness of the cabbage.
- Add a dollop of sour cream with sprinkle of caraway seeds or smoked paprika on top for extra aroma and flavour.
Serving Suggestions
- Serve hot with a slice of crusty bread or a soft dinner roll.
- Pair with a light salad or roasted vegetables for a complete meal.
- Paired with sausages or bratwurst: Make it a hearty German-inspired meal by serving alongside grilled or pan-seared sausages.
Other Comforting Soups You’ll Love
- Chunky Greek Orzo Feta Tomato Soup
- Hungarian Chicken Paprikash Soup
- Creamy Cauliflower Soup
- Cheddar Broccoli Almond Soup
- Creamy Parsnip and Pear Soup
- Chinese Wonton Egg Drop Soup
- Sopa de Ajo Easy Spanish Garlic Soup
- Creamy Parmesan Ditalini Soup
- French Onion Soup
- Roasted Pumpkin and Sweet Potato Soup
- Carrot and Leek Soup
Creamy Red Cabbage Soup
Equipment
- measuring cups
- measuring spoons
- Large pot
- blender
Ingredients
- 1 tbsp Unsalted Butter
- 1 tbsp Olive Oil
- 1 Red Onion diced
- 2 Garlic Cloves minced
- 1/2 tbsp Caraway Seeds
- 8 cups Chopped Red Cabbage
- 2 Medium Yukon Gold Potato peeld, diced
- 1 tsp Kosher Salt
- 4 cups Vegetable Stock
- 1/2 tsp Black Pepper
- 1 tbsp Apple Cider Vinegar
- 4 oz Sour Cream
- 1 tbsp Fresh Dill
Instructions
- In a Dutch Oven over medium heat, melt the butter and warm the oil. Add the onion and saute until softened, 5 to 7 minutes. Add the garlic and caraway seeds and saute until fragrant, 30 seconds. Set aside 1/2 cup of the cabbage for garnish. Add the remaining cabbage, potato, and salt and saute until the cabbage has softened, about 5 minutes.
- Add the vegetable broth, 2 cups of water, and the pepper, and bring to a boil over high heat. Turn the heat down to medium-low and simmer for at least 20 minutes to develop flavour.
- Remove from the heat and stir in the vinegar. Use an immersion blender to blend until completely smooth. Stir in sour cream. Taste and season with salt and pepper.
- Serve topped with the reserved cabbage, dollop of sour cream and sprinkle of dill.
Nutrition
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