“Hungarian” Cabbage and Apple Soup

This unique, rich, and creamy soup recipe was inspired by the more traditional Hungarian Mushroom Soup, using cabbage and apple instead of mushrooms.

 

"Hungarian" Cabbage and Apple Soup
Serves 4
This unique, rich, and creamy soup recipe was inspired by the more traditional Hungarian Mushroom Soup, using cabbage and apple instead of mushrooms.
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Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Ingredients
  1. 4 tablespoons vegan butter
  2. 1 medium yellow onion, chopped
  3. 2 medium red apples, chopped
  4. 1/4 medium head of cabbage (about 1/2 lb), shredded
  5. 2 teaspoons dried dill weed
  6. 1 tablespoon paprika
  7. 1 tablespoon soy sauce
  8. 2 1/2 cups vegetable broth
  9. 1 cup non dairy milk
  10. 3 tablespoons all-purpose flour
  11. 1 teaspoon salt
  12. healthy dash of black pepper
  13. 2 teaspoons lemon juice
  14. 3 TBS chopped fresh parsley
  15. Optional: 3 TBS chopped cilantro
  16. 1/3 cup vegan sour cream or mayo
Instructions
  1. Shred the cabbage: Cut the 1/4 head of cabbage in half lengthwise. Thinly slice both halves crosswise into shreds.
  2. Melt the butter in a large pot over medium heat. Saute the onions in the butter for 5 minutes. Add the apples and cabbage and saute for 5 more minutes. Stir in the dill, paprika, soy sauce and broth. Reduce heat to low, cover, and simmer for 10 minutes.
  3. In a separate small bowl, whisk the milk and flour together. Pour this into the soup and stir well to blend. Cover and simmer for 15 more minutes.
  4. Remove the soup from heat. Stir in the salt, black pepper, lemon juice, parsley, optional cilantro, and sour cream/mayo until well combined. Serve immediately.
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