Cabbage and Apple Juice Soup


2hr
Preparation/cooking time: ca. 40m + Allow to rise: ca. 60m + Bake: ca. 20m

Servings
For 4 people


Nutritional Information

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


Ingredients

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

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  • 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 hour until double 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, cool on a cooling rack.
  • 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 for approx. 40 mins. until soft. 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.

Products used in this recipe

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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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