Red Cabbage Soup with Cranberries

First rinse the red cabbage, remove the outer leaves, then cut the cabbage into quarters, discard the stalk and finally slice the quarters diagonally into fine strips. Peel and core the apple, then finely dice it, chop the onions.

In a saucepan with butter, start by sautéing the onions, then the apple, sprinkle in a little sugar, finally the red cabbage, season with salt and season with pepper. Sauté everything in the open saucepan for about 10 min, stirring occasionally, add the spices and pour half of the braising liquid. Continue stewing until the liquid has evaporated, then do the same with the rest. Then pour the clear soup and simmer the red cabbage in it in the closed saucepan until it is soft. Remove the spices and blend the red cabbage with a hand blender, then strain through a fine sieve.

Now heat the soup, season with a little bit of lemon juice, then add whipped cream according to taste, heat again, but do not let it boil. Bring the red cabbage soup to the table with a dollop of cranberries in the center.

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Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!

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