Ingredients
- one small to medium red cabbage chopped/Shredded
- 250 ml vegetable stock store bought or (powder, mix 10 ml with 250 ml water
- one medium potato cut into small cubes
- one medium red onion chopped
- one medium red apple chopped
- 200 ml fresh Cream
- 40 ml sour cream
- fresh dill Garnish
- salt and pepper to taste
- 10 ml olive oil for frying
Servings: People
Instructions
- Add the olive oil, red cabbage, potato, apple and red onion, to a medium pot and stir-fry for 2 minutes. Add the vegetable stock and cook with the lid on until the potatoes are soft. (add a bit of water if the stock isn't enough). Cool down till room temperature and liquidise all the ingredients.
- To serve: Reheat the soup, (if served hot), season with salt and pepper to taste. Add the cream and serve in white bowels to show off your lovely purple soup. Add a teaspoon of sour cream to each bowl and sprinkle some dill over. lf your soup is served cold, just add the cream and stir well, also add a teaspoon of sour cream to each bowl and sprinkle some dill over.
- This soup is best serve on the day it is made. It can be made ahead and kept in the refrigerator for one day only.
Recipe Notes
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