Description
Red cabbage soup by jamie oliver brings winter warmth to kitchen tables with minimal ingredients and maximum flavor. Nourishing Czech-inspired recipe delivers hearty comfort perfect for cold evenings you will savor until the last spoonful.
Ingredients
Scale
- 6 cups (1.4 liters) vegetable stock
- 5 cups (1.2 liters) red cabbage, coarsely chopped
- 1 large russet potato, peeled and cubed
- 1 medium apple, peeled and cubed
- ¼ cup (60 ml) heavy cream
- 1 tbsp olive oil
- 2 tsp red wine vinegar
- 2 tsp Worcestershire sauce
- 2 shallots, minced
- 3 garlic cloves, minced
- 1 ½ tsp paprika
- 1 tsp kosher salt
- 1 tsp brown sugar
- ½ tsp black pepper
- Chopped fresh dill
- Sour cream
- Salt and pepper to taste
Instructions
- Flavor Foundation: Heat extra virgin olive oil in a Dutch oven over medium heat, creating an aromatic cooking base.
- Aromatic Awakening: Sauté shallots until translucent, then add garlic and cook briefly to release its essence, infusing the kitchen with rich fragrance.
- Liquid Symphony: Combine red cabbage, russet potatoes, apple cubes, and vegetable stock, enriching with brown sugar, Worcestershire sauce, red wine vinegar, and paprika to build complex flavor layers.
- Simmering Transformation: Bring to a vigorous boil, then reduce heat and let ingredients meld and soften for 25-30 minutes, stirring intermittently to prevent sticking and ensure even cooking.
- Creamy Refinement: Purée the mixture until silky smooth using an immersion blender, then fold in heavy cream while seasoning with kosher salt and black pepper to elevate the soup’s depth and balance.
- Elegant Presentation: Pour into warmed bowls, crown with a luxurious swirl of sour cream and delicate fresh dill fronds, creating a visually stunning and flavor-rich culinary experience.
Notes
- Cabbage Selection: Choose a firm, vibrant red cabbage with deep purple leaves for maximum flavor and nutritional impact.
- Blending Safety: When puréeing hot soup, remove lid from blender’s center and cover with towel to prevent pressure buildup and potential splattering.
- Cream Temperature: Add cream off direct heat to prevent curdling and maintain smooth, silky soup texture.
- Flavor Layering: Allow soup to simmer slowly, letting ingredients develop complex, interconnected taste profiles through gradual cooking.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner
- Method: Simmering
- Cuisine: UK
Nutrition
- Serving Size: 4
- Calories: 150
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 10 mg