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Red cabbage soup with cream cheese baguettes
1 h 10 m active | 1 h 10 m total
Nutrition facts per serving:
  • Energy in kcal about 321
  • Fat about 16g
  • Carbohydrates about 31g
  • Protein about 8g
This is needed
This is needed for 4 people
  • 1 red onion
  • 1 pears
  • 500 g red cabbage
  • 1 tbsp rapeseed oil
  • 1 dl red wine
  • 2 tbsp apple vinegar
  • 9 dl vegetable bouillon
  • salt and pepper to taste
  • 3 juniper berries, crushed
Cream cheese baguettes:
  • 30 g walnut kernels
  • 100 g double cream cheese (e.g. Philadelphia)
  • 100 g baguettes
  • salt and pepper to taste
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And that's how it's done
And that's how it's done
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.