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

Scale

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

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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.