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Creamy German Red Cabbage Soup

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4.3 from 56 reviews

A comforting and creamy German Red Cabbage Soup featuring tender red cabbage simmered with aromatic caraway seeds and potatoes, blended to a smooth texture with sour cream and finished with fresh dill for a flavorful and hearty dish perfect for cozy meals.

Ingredients

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Main Ingredients

  • 1 tbsp Unsalted Butter
  • 1 tbsp Olive Oil
  • 1 Red Onion, diced
  • 2 Garlic Cloves, minced
  • 1/2 tbsp Caraway Seeds
  • 8 cups Chopped Red Cabbage
  • 2 Medium Yukon Gold Potatoes, peeled and diced
  • 1 tsp Kosher Salt
  • 4 cups Vegetable Stock
  • 1/2 tsp Black Pepper
  • 1 tbsp Apple Cider Vinegar
  • 4 oz Sour Cream
  • 1 tbsp Fresh Dill

Instructions

  1. Sauté Aromatics: In a Dutch oven over medium heat, melt the butter and warm the olive oil. Add the diced onion and sauté until softened, about 5 to 7 minutes. Then add the minced garlic and caraway seeds and cook until fragrant, approximately 30 seconds.
  2. Prepare Cabbage and Potatoes: Set aside 1/2 cup of chopped cabbage for garnish. To the Dutch oven, add the remaining cabbage, diced potatoes, and kosher salt. Sauté for about 5 minutes until the cabbage softens.
  3. Simmer Soup: Pour in the vegetable stock and 2 cups of water, then add black pepper. Bring the mixture to a boil over high heat. Once boiling, reduce heat to medium-low and simmer for at least 20 minutes to allow the flavors to develop fully.
  4. Blend Soup: Remove the pot from heat. Stir in the apple cider vinegar. Using an immersion blender, blend the soup until completely smooth and creamy.
  5. Finish Soup: Stir in the sour cream thoroughly. Taste and adjust seasoning with additional salt and pepper if needed.
  6. Serve: Ladle the soup into bowls. Garnish each serving with the reserved chopped cabbage, a dollop of sour cream, and a sprinkle of fresh dill for brightness and extra flavor.

Notes

  • The reserved raw cabbage garnish adds a nice crunchy texture contrast against the creamy soup.
  • For a vegan version, substitute sour cream with a plant-based alternative.
  • You can replace Yukon Gold potatoes with any waxy potato variety for similar results.
  • If you don’t have an immersion blender, carefully transfer soup in batches to a blender and puree until smooth.
  • The apple cider vinegar brightens the flavors and balances the richness of the sour cream.

Find it online: https://yumfoodusa.com/creamy-german-red-cabbage-soup/