Nothing beats a comforting bowl of soup that feels like a warm hug on a chilly day. The Creamy German Red Cabbage Soup (With Dill) is exactly that—a vibrant, velvety, and soul-satisfying dish that combines the earthy tang of red cabbage with the fresh brightness of dill and a luscious creamy texture. This recipe brings together simple ingredients in a way that’s both traditional and incredibly satisfying, making it the perfect meal to cozy up with any day of the week.
Ingredients You’ll Need
Every ingredient in this soup plays a vital role in creating the perfect balance of flavors, textures, and colors. From the tender, slightly sweet red cabbage to the aromatic caraway seeds, each component elevates this soup to a comforting classic.
- Unsalted Butter: Adds richness and helps soften the onions without overpowering the delicate flavors.
- Olive Oil: Works with butter to create a gentle sauté base with a fruity undertone.
- Red Onion (diced): Provides a naturally sweet and savory foundation that melds beautifully with garlic.
- Garlic Cloves (minced): Infuses a subtle pungency that wakes up the palate.
- Caraway Seeds: Impart a warm, slightly nutty flavor that’s signature to many German dishes.
- Chopped Red Cabbage: The star ingredient, offering vibrant color, hearty texture, and earthy sweetness.
- Yukon Gold Potatoes (peeled, diced): Add a creamy thickness and mellow flavor that balances the cabbage.
- Kosher Salt: Essential for enhancing all the standing flavors in the soup.
- Vegetable Stock: Provides a savory, umami-rich liquid base without overpowering the vegetables.
- Black Pepper: Adds just the right amount of subtle heat and depth.
- Apple Cider Vinegar: Brightens the soup with a tangy kick that beautifully contrasts the creaminess.
- Sour Cream: Creates the hallmark creamy texture and a slight tang that elevates the whole dish.
- Fresh Dill: Brings a fresh, herbaceous note that perfectly complements the cabbage.
How to Make Creamy German Red Cabbage Soup (With Dill)
Step 1: Sauté Aromatics and Caraway Seeds
Begin by melting the butter and warming the olive oil in a Dutch oven over medium heat. Add the diced red onion and sauté it until it softens and becomes fragrant, usually around 5 to 7 minutes. Then stir in the minced garlic and caraway seeds, cooking just until their aromas fill your kitchen, about 30 seconds. This step builds a flavorful foundation that makes the soup sing.
Step 2: Build the Base with Cabbage, Potato, and Salt
Set aside half a cup of chopped red cabbage to use later as a garnish—that little touch adds texture and color when serving. Add the remaining cabbage, diced Yukon Gold potatoes, and kosher salt to the pot, then sauté everything together for about 5 minutes. This step softens the cabbage slightly and starts melding the flavors before adding liquid.
Step 3: Simmer and Develop Flavors
Pour in the vegetable stock, add 2 cups of water, and sprinkle in the black pepper. Bring the mixture to a boil over high heat, then reduce it to a gentle simmer on medium-low. Let the soup cook for at least 20 minutes, allowing the ingredients to soften fully and the flavors to deepen into a harmonious blend.
Step 4: Blend and Finish with Cream and Vinegar
Once the soup has simmered to perfection, remove it from heat. Stir in the apple cider vinegar—it brightens the entire pot with just the right tang. Using an immersion blender, puree the soup until it’s completely smooth and luxuriously creamy. Stir in the sour cream for that classic richness, then give it a final taste and adjust seasoning with salt and pepper as needed.
How to Serve Creamy German Red Cabbage Soup (With Dill)
Garnishes
Serving this soup is almost as enjoyable as making it! Top each bowl with the reserved raw red cabbage for a delightful crunch and a pop of vivid color. Add a dollop of sour cream right on top to echo the creaminess inside and finish off with a generous sprinkle of fresh dill leaves, enhancing every spoonful with herbaceous freshness.
Side Dishes
This soup pairs particularly well with dense, crusty breads like a rye or sourdough, perfect for dipping into that velvety broth. For a heartier meal, serve alongside a simple green salad dressed with a light vinaigrette to balance the richness of the soup. Pickled vegetables on the side can also add an extra layer of tang and texture, staying true to the German culinary tradition.
Creative Ways to Present
For a stunning presentation, serve the soup in rustic bowls with a swirl of sour cream and a few sprigs of dill arranged artfully on top. You could also sprinkle some toasted pumpkin seeds or croutons for added contrast. For entertaining, offer mini cups as an appetizer to showcase the soup’s vibrant color and creamy consistency.
Make Ahead and Storage
Storing Leftovers
Leftover Creamy German Red Cabbage Soup (With Dill) keeps beautifully in the fridge for up to 4 days. Store it in airtight containers to maintain its fresh flavors and creamy texture. Before reheating, give it a good stir as the ingredients may settle and thicken.
Freezing
You can freeze this soup without any trouble. Place it in freezer-safe containers or heavy-duty freezer bags, leaving some space for expansion. It will keep well for up to 3 months. When you’re ready to enjoy it again, thaw overnight in the fridge for best results.
Reheating
Reheat gently on the stove over medium-low heat to avoid curdling the sour cream. Stir frequently and add a splash of vegetable stock or water if the soup is too thick. The flavors will taste even better the next day, making this soup a perfect make-ahead meal.
FAQs
Can I use green cabbage instead of red cabbage?
While green cabbage will work in a pinch, red cabbage provides a distinctive color and a slightly sweeter, earthier taste that defines this soup. For the authentic Creamy German Red Cabbage Soup (With Dill), red cabbage is best.
Is sour cream necessary, or can I substitute something else?
Sour cream is key to achieving that characteristic creamy texture and a subtle tang. You could try Greek yogurt as a substitute, but add it at the end off the heat to avoid curdling.
What is the role of caraway seeds in this recipe?
Caraway seeds add a unique, warm, and slightly anise-like flavor that complements the cabbage’s earthiness perfectly. Skipping them would change the traditional flavor profile of this German-inspired soup.
Can I make this soup vegan?
Absolutely! Replace the butter with olive oil and swap sour cream for a plant-based yogurt or cashew cream. The soup will still be rich, creamy, and delicious.
Why do we add apple cider vinegar?
The vinegar adds brightness and balances the richness of the cream and the natural sweetness of the cabbage. It’s a subtle but essential ingredient, making the soup lively and well-rounded.
Final Thoughts
If you’re seeking a cozy, flavorful dish that warms you from the inside out, I highly encourage you to make this Creamy German Red Cabbage Soup (With Dill). It’s a wonderful way to enjoy simple ingredients with an extraordinary result—comforting, creamy, and beautifully fresh. Once you try it, it might just become one of your go-to favorites for chilly days or whenever you want something truly special.
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Creamy German Red Cabbage Soup (With Dill)
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: German
- Diet: Vegetarian
Description
This creamy German Red Cabbage Soup features tender red cabbage, Yukon gold potatoes, and fragrant caraway seeds, simmered to perfection and blended into a velvety smooth texture. Finished with sour cream, fresh dill, and a splash of apple cider vinegar, this comforting soup offers a rich and tangy flavor profile that’s perfect for a hearty meal.
Ingredients
Sauté Base
- 1 tbsp Unsalted Butter
- 1 tbsp Olive Oil
- 1 Red Onion, diced
- 2 Garlic Cloves, minced
- 1/2 tbsp Caraway Seeds
Main Soup Ingredients
- 8 cups Chopped Red Cabbage (reserve 1/2 cup for garnish)
- 2 Medium Yukon Gold Potatoes, peeled and diced
- 1 tsp Kosher Salt
- 4 cups Vegetable Stock
- 2 cups Water
- 1/2 tsp Black Pepper
- 1 tbsp Apple Cider Vinegar
Finishing Touches
- 4 oz Sour Cream
- 1 tbsp Fresh Dill, chopped
Instructions
- Sauté Onion and Aromatics: In a Dutch oven over medium heat, melt the butter and warm the olive oil. Add the diced red onion and sauté until softened, about 5 to 7 minutes. Add minced garlic and caraway seeds and sauté for an additional 30 seconds until fragrant.
- Add Cabbage and Potatoes: Set aside 1/2 cup of the chopped red cabbage for garnish. Add the remaining cabbage, diced Yukon gold potatoes, and kosher salt to the pot, sautéing for about 5 minutes until the cabbage softens slightly.
- Simmer the Soup: Pour in the vegetable stock, water, and add black pepper. Bring the mixture to a boil over high heat, then reduce the heat to medium-low and simmer for at least 20 minutes to allow flavors to meld and vegetables to become tender.
- Blend the Soup: Remove the pot from heat and stir in apple cider vinegar. Using an immersion blender, blend the soup until completely smooth and creamy.
- Finish with Sour Cream and Seasoning: Stir in the sour cream until fully incorporated. Taste the soup and adjust seasoning with additional salt and pepper if needed.
- Serve: Ladle the soup into bowls and garnish with the reserved raw red cabbage, a dollop of sour cream, and a sprinkle of fresh dill for added flavor and presentation.
Notes
- For a thicker consistency, reduce the amount of water or simmer longer to evaporate excess liquid.
- You can substitute sour cream with plain Greek yogurt for a tangier flavor and lower fat option.
- Caraway seeds bring a characteristic flavor to this soup; you may lightly toast them beforehand for enhanced aroma.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently on the stove.
- For a vegan version, omit sour cream or use plant-based alternatives.
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