Food: red cabbage soup according to Grandma's recipe: so delicious, so light made, so cheap!

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A soup made of red cabbage? That sounds delicious, right, right? Why haven't it really thought of it? If you are ... the recipe is more than seventy years old. Only the soup has simply not crept into our everyday life. The red cabbage soup is really tasty, totally lightly cooking and it also looks great on the table.

  Rotkohlsuppe nach Omas Rezept: So lecker, so leicht gemacht, so günstig! © provided by Berliner Kurier

The base of the soup (apart from the red cabbage) is a good poultry stock. A good broth is of course also possible. We would advise against using a powder. The ingredients of the soup are really super cheap. Bet a good fund for this. Worth it. They taste the difference!

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Many have respect for processing fresh red cabbage. It is so easy, so much more delicious and so much cheaper than the product from the glass. Trust yourself. Our tip: Wear gloves when processing the cabbage. Then your hands do not color.

The soup is a blast, for example, as a starter to your Christmas menu - but it can also be served as a main course.

400 grams of fresh red cabbage, 750 milliliters of poultry stock, 150 grams onions, 120 grams of creme fraiche, 2-3 tablespoons of balsamic vinegar, 2 tablespoons of olive oil, 1 tablespoon of butter, some parsley and/or roasted white bread cubes for serving, salt, pepper, allspice

granny Red cabbage soup is really easy to prepare. And that starts with the preparation. First quarter the red cabbage, remove the stalk and cut the leaves into fine strips. Then cut the onions into fine cubes. And you can start.

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put on a pot, put the butter and olive oil in and heat both together. Then add the onion first and after about a minute the red cabbage. Let both steam together for about a half hour. Be sure to stir in between.

The red cabbage should have become really soft. Only then do you delete it with balsamic vinegar. Season with a little salt and pepper. Attention, the poultry stock is already quite salty. So season carefully. Also add a good pinch of allspice.

Then pour the poultry stock and let the soup simmer gently for at least 10 minutes. Then take them from the stove.

Stir the creme fraiche now and mix the soup finely with the blender. If you like it very tender, you can then spread the soup through a fine sieve and then bring to the boil again briefly. But that's a matter of taste. Many also like it slightly coarser. Just work out ...

Garnish and serve the soup with a little parsley and a little roasted bread.

Bon appetite!

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