Red Cabbage and Apple Soup
This hearty and delicious soup gets an extra burst of flavor from the shredded apple added just before serving. Golden Delicious apples are sweet, but if you want a sharper-flavored, crisper variety, choose Granny Smith instead.
- 4 Golden Delicious apples, about 1 lb. total
- 2 Tbs. unsalted butter
- 1 yellow onion, minced
- 1 head red cabbage, about 3/4 lb., cored and very thinly sliced
- 1/4 cup red wine vinegar
- 4 1/2 cups beef broth
- 1/2 tsp. salt
- 1/2 tsp. freshly ground pepper
- 2 tsp. fresh lemon juice
- 1/3 cup sour cream (optional)
- 1/4 cup chopped fresh dill
Leaving them unpeeled, cut 2 of the apples into quarters, core them and then cut into 1-inch cubes. Set aside.
In a large, heavy pot over medium heat, melt the butter. When it is foaming, add the onion and sauté until translucent, 2 to 3 minutes. Add the apple cubes and sauté until softened slightly, 3 to 4 minutes. Add the cabbage and sauté, stirring often, until it glistens and the color has lightened, 5 to 6 minutes. Add the vinegar and bring to a simmer, stirring to scrape up any browned bits on the pan bottom. Add the broth, salt and pepper, increase the heat to medium-high and bring to a boil. Reduce the heat to low, cover and simmer until the cabbage and apples are tender, about 15 minutes.
Meanwhile, peel, halve and core the remaining 2 apples, then shred them finely on a box grater. Place in a small bowl, add the lemon juice and toss to coat. Set aside.
When the soup is ready, remove from the heat and stir in three-fourths of the shredded apples. Ladle into bowls and top with the sour cream. Sprinkle with the remaining shredded apples and the dill and serve immediately. Serves 4.
Adapted from Williams-Sonoma Soup of the Day, by Kate McMillan (Weldon Owen, 2011).