Sweet and sour red cabbage soup – a detailed recipe cooking. 
Time: 1 hour. 40 min Difficulty: easy Servings: 4 – 6 capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 cut into 4 parts, peeled from the stump and very thin shredded small head of red cabbage
- 1 tbsp. l olive oil
- 6 sliced sliced or across very thin sliced smoked bacon
- 1 finely chopped large onion
- 1 peeled and finely chopped large carrot
- 1.5 tsp cumin or cumin seeds
- 1 finely chopped Breburn apple, Northern Scout or other hard, slightly acidic varieties
- Ground black pepper
- Ground Nutmeg
Garni bouquet:
- 5 – 6 juniper berries
- 3-4 buds of cloves
- 2 fresh bay leaves
- Orange peel strip
- 1 small cinnamon stick
- 1/4 Art. apple or wine vinegar
- 2 tbsp. l topped with dark brown sugar
- 6 tbsp. chicken broth
- Salt
- Serve with grilled Swiss cheese or very spicy white cheddar cheese on dumplings or whole grains bread
Recipes with similar ingredients: red cabbage, onions onions, carrots, apples, nutmeg, juniper berries, cloves, bay leaf, cinnamon, caraway seeds, cumin, Orange peel, wine vinegar, brown sugar, cheddar cheese, whole grain bread, bacon
Recipe preparation:
- On a moderate heat, heat a large roasting pan or soup the pan. Pour a tablespoon of olive oil and lay the bacon. Fry until bacon is crispy, transfer to a plate and pour a little fat if it has leaked more than necessary, to cover the bottom of the pan.
- Add onions, carrots, caraway seeds, apple and mix a few minutes. Then add the cabbage and when it settles, season black pepper and nutmeg. Cover the pan loosely lid and cook the cabbage while you cook the sachet. Put in gauze juniper berries, cloves, bay leaves, orange peel, tie cinnamon and kitchen thread to the edge of the pan.
- Throw the sachets in a pan and mix with cabbage. Add the vinegar removing the face, brown sugar, broth and water from the pan. Bring soup to a boil. Reduce heat and simmer for 1 h. -1 h. 30 minutes, until the cabbage is very soft, and the soup is not thickens. Put the fried bacon in the pan again, then salt to taste. Let cool and store as a meal or serve with grilled cheese sandwiches.
