Red Cabbage Apple Cream Soup

Peel and coarsely chop the onions. Heat the oil in a 9-liter pot and fry the onions until golden brown.

In the meantime, peel the carrots, cut into thick slices and add to the onions.

Remove the unsightly outer leaves from the red cabbage, cut the cabbage into quarters, remove the hard stalks and cut or slice the cabbage into fine noodles. Peel apples, cut into eighths and remove core.

Steam cabbage and apples briefly with the carrots and onions, then deglaze with red wine, add a little water, and steam everything until soft, about 30 minutes.

Finally, add the cranberry compote, set aside most of the liquid in a second pot and puree the vegetables. Drain back liquid, add water to desired consistency and simmer again briefly.

Blend the sour cream with a ladle or two of soup until smooth and fold into the soup.

Season to taste with salt, pepper, nutmeg and bouillon cube, adding a dash of red wine vinegar if desired.

Preparation Tip:

It goes well with fresh brown bread.

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