Cabbage and apple juice soup

Total time: 2hr
Preparation Time: 40m

For 4 people

Nutritional Information

Contains 492 Kcal, 9g Protein, 57g Carbohydrates, 23g Fat


  • Caraway sticks
  • 220 g white flour
  • 1 tsp salt
  • 1.5 dl lukewarm water
  • 2 tsp dry yeast
  • 1 tsp caraway seeds, finely chopped
  • 1 tbsp butter, melted, left to cool
  • Soup
  • 1 tbsp butter
  • 1 shallot, finely chopped
  • 150 g mealy potatoes, cut into small pieces
  • 250 g raw sauerkraut, pressed
  • 4 dl apple juice
  • 5 dl vegetable bouillon
  • salt, to taste
  • 1.5 dl cream, beaten until light and frothy
  • a little pepper
  • a little paprika

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  • Caraway sticks

    Mix the flour, salt, yeast and caraway seeds in a bowl. Add the water and knead to form a dough. Cover and leave to rise at room temperature for approx. 1 hr. until doubled in size. Dough: On a surface lightly dusted with flour, roll the dough out to a thickness of approx. 2 mm, fold twice and cut into strips approx. 1 cm thick. Transfer to an oven tray lined with baking paper, coat with a little butter. Bake for approx. 15 mins. in the centre of an oven preheated to 200°C. Turn the caraway sticks and bake for about another 5 mins. Remove from the oven, allow to cool on a cooling rack.
  • Soup

    Heat the butter, sauté the shallot, add the potatoes and sauerkraut, continue sautéing for approx. 5 mins Pour in the apple juice and stock, bring to the boil. Reduce the heat, cover and simmer gently for approx. 40 mins. Puree the vegetables with the liquid, stir in 2/3 of the cream, season. Decorate the soup with the remaining cream and a little paprika. Serve with the caraway sticks.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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