Red cabbage soup with cream cheese baguettes

Red cabbage soup with cream cheese baguettes

Total: 1 hr 10 Min. | Active: 1 hr 10 Min.
Nutritional value / people: 321 kcal
, Fat: 16 g
, Carbohydrate: 31 g
, Protein: 8 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

1 red onion
500 g red cabbage
1 pear
1 tbsp rapeseed oil
1 dl red wine
9 dl vegetable bouillon
2 tbsp apple vinegar
3 juniper berries, crushed
salt and pepper to taste

Cream cheese baguettes:

30 g walnut kernels
100 g double cream cheese (e.g. Philadelphia)
salt and pepper to taste
100 g baguettes
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How it's done

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Chop the onion, finely slice the red cabbage and pear. Heat the oil in a large pan, sauté the onion. Add the red cabbage and pear, cook for about another 5 mins.

Pour in the wine and reduce completely. Add the stock, vinegar and juniper berries, bring to the boil, cover and simmer on a low heat for approx. 50 mins. Puree the soup, season.

Cream cheese baguettes:

Roughly chop the walnuts, combine with the cream cheese, season. Cut the baguette into thin slices, lightly toast. Spread the cream cheese on top, serve with the soup.

Good to know
Tip: Replace the walnuts with hazelnuts.


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