Red Cabbage & 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.

 

Red Cabbage & Apple Soup

 

4 Golden Delicious apples, about 1 lb. (500 g.) total

2 Tbs. unsalted butter

1 yellow onion, minced

1 head red cabbage, about 3/4 lb. (375 g.), cored and very thinly sliced

1/4 cup (2 fl. oz./60 ml.) red wine vinegar

4 1/2 cups (36 fl .oz./1.1 l.) beef broth

Salt and freshly ground pepper

2 tsp. fresh lemon juice

1/3 cup (3 oz./80 g.) sour cream (optional)

1/4 cup (1/3 oz./10 g.) chopped dill

 

Leaving them unpeeled, cut 2 of the apples into quarters, core them and then cut into 1-inch (2.5-cm.) cubes. Set aside.

 

In a large, heavy pot, melt the butter over medium heat. When it is foaming, add the onion and saute until translucent, 2-3 minutes. Add the apple cubes and saute until softened slightly, 3-4 minutes. Add the cabbage and saute, stirring often, until it glistens and the color has lightened, 5-6 minutes. Add the vinegar and bring to a simmer, stirring to scrape up any browned bits on the pan bottom. Add the broth, 1/2 teaspoon salt and 1/2 teaspoon pepper and bring to a boil over medium-high heat. Reduce the heat to low, cover, and simmer until the cabbage and apples are tender, about 15 minutes.

 

While the soup is simmering, 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. Serve, topped with sour cream, if using, and sprinkled with the remaining shredded apples and the dill. Serves 4.

 

Find more soup recipes for every season and occasion in our cookbook Williams-Sonoma Soup of the Day, by Kate McMillan.