Cream of red cabbage soup
Photo: Laka Kuharica
500 grams red cabbage, coarsely sliced
2 onions, finely chopped
1 clove garlic, finely chopped
50 grams butter
500 milliliters water
1 soup cube
250 milliliters red wine
1 tablespoon wine vinegar
1/2 teaspoon cumin
A pinch ground nutmeg,
A pinch ground cloves
A pinch ground cinnamon
Salt and pepper
1 tablespoon sugar
4 teaspoons sour cream
Chop cabbage in a mixer (blender).
Sauté onions and garlic in butter in a soup pan (or pot).
Add cabbage, simmer briefly.
Add 250ml of water together with the crumbled soup cube, bring to a boil.
Reduce flame and cook over low heat for 20 minutes.
Add the rest of the water with wine, vinegar, sugar and spices. Stir.
Cook over low heat, half-covered, about 10 minutes.
Cool the soup slightly, then mix in a blender until smooth and creamy.
Whisk in sour cream just before serving.