Red Cabbage Soup

Ingredients

• 15 ml (1 tablespoon)olive oil
• 2shallots, minced
• 3 clovesgarlic, minced
• 450 g (5 cups)red cabbage, coarsely chopped (about ½ head)
• 1.42 litres (6 cups)vegetable stock
• 1 largerusset potato, peeled and cubed
• 1 mediumapple, peeled and cubed
• 1 teaspoonkosher salt
• ½ teaspoonblack pepper
• 1 teaspoonbrown sugar
• 10 ml (2 teaspoons)Worcestershire sauce
• 10 ml (2 teaspoons)red wine vinegar
• 7.5 ml (1½ teaspoons)paprika
• 60 ml (¼ cup)double cream
• to tastesalt and pepper
• to tastechopped fresh dill
• to tastesour cream

Instructions

1. 1

   Heat the oil

   Warm the olive oil in a large pot over medium-high heat.

2. 2

   Soften the aromatics

   Add the minced shallots and sauté for 2–3 minutes, until softened. Add the garlic and cook for a further 30 seconds, until fragrant.

3. 3

   Add the ingredients

   Add the red cabbage, vegetable stock, potato, apple, brown sugar, Worcestershire sauce, red wine vinegar, paprika, 1 teaspoon kosher salt and ½ teaspoon black pepper.

4. 4

   Simmer the soup

   Bring the soup to the boil, then lower the heat and simmer for 30 minutes.

5. 5

   Blend and season

   Take the pot off the heat and blend the soup until smooth, using a blender or an immersion blender. Stir in the double cream, then season with salt and pepper to taste.

6. 6

   Add the garnish

   If desired, top with sour cream and fresh dill before serving.

What is red cabbage soup?

Red cabbage soup is a comforting, blended soup built around red cabbage, with potato adding body and apple bringing a gentle sweetness. This American-style version balances those flavours with vinegar and Worcestershire sauce for a sweet-and-sour finish.

Cream stirred in at the end softens the sharp edges and gives the soup a smoother feel. Dill and sour cream make a fresh, tangy garnish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 168 calories, 3g protein, 27g carbs, 6g fat.

The potato, apple and cabbage contribute most of the carbohydrates, while the olive oil and cream provide most of the fat. The vegetable stock and vegetables contribute a little protein, but the soup is not especially protein-rich; serve it with a protein-containing side such as beans or a cheese sandwich for a more balanced plate.

The ingredients that shape the flavour

Red cabbage: Coarsely chopped cabbage cooks down in the stock before blending, so there is no need to cut it finely. Using about half a head also makes this a handy recipe for a leftover piece.

Apple and potato: The apple complements the cabbage’s savoury, tangy flavour, while the potato helps give the blended soup body. Peel and cube both so they cook along with the other ingredients.

Sweet and sour notes: Brown sugar, red wine vinegar and Worcestershire sauce create the recipe’s contrast. Paprika adds warmth, while the shallots and garlic build a savoury base.

Start with softened shallots

Cook the shallots for the full 2–3 minutes so they soften before the liquid and vegetables go into the pot. Add the garlic afterwards and give it just 30 seconds; this is enough to release its aroma without letting it cook for too long.

Keep the pot over medium-high heat for this first stage, then reduce the heat once the soup comes to the boil.

Simmer until tender

The soup simmers for 30 minutes after it reaches the boil. This gives the cabbage, potato and apple time to soften before blending.

Before you blend, check that the potato cubes are tender enough to break apart easily. If they still feel firm, continue cooking until they are soft.

Blend carefully

Blend the soup off the heat, as directed, until no large pieces remain. An immersion blender can be used directly in the pot; with a countertop blender, work in batches if needed and follow its instructions for hot liquids.

Stir in the cream after blending, then taste and adjust the salt and pepper. The sour cream and dill go on at the end, rather than into the blender.

Make a balanced bowl

The soup is a warming lunch or light supper on its own. Serve it with bread for dipping, or add a simple salad alongside for freshness.

For a more substantial meal, pair it with a sandwich or another protein-rich side. Keep the dill and sour cream as optional garnishes so everyone can finish their bowl to taste.

Recipe notes & tips

• Cut the potato and apple into similarly sized cubes so they cook at a similar pace.
• Bring the soup to a full boil before lowering the heat for the 30-minute simmer.
• Blend only after taking the pot off the heat.
• Add the cream after blending to keep the soup smooth.
• Taste before serving and adjust the salt, pepper and sour cream to suit.

Variations

• Add caraway: Stir a small pinch into the pot for an earthy note.
• Use fresh thyme: Add a few sprigs during the simmer and remove them before blending.
• Change the garnish: Finish with chopped parsley instead of dill.
• Make it dairy-free: Leave out the cream and sour cream, accepting a less creamy finish.
• Add beans: Serve with cooked white beans on the side for a heartier meal.

Common mistakes to avoid

• Browning the garlic: Add it after the shallots and cook for only 30 seconds so it does not turn bitter.
• Skipping the simmer: Cook for the full 30 minutes so the vegetables soften enough to blend smoothly.
• Blending while very hot: Remove the pot from the heat and follow your blender’s instructions for hot liquids.
• Adding cream before blending: Blend the soup first, then stir in the cream as directed.
• Seasoning only at the start: Taste after adding the cream and adjust the salt and pepper before serving.

How to store

Cool leftovers and refrigerate them in a covered container for up to 3 days. Reheat gently in a saucepan, stirring occasionally; add the sour cream and dill when serving.

Frequently asked questions