Winter Red Cabbage and Apple Soup

DIRECTIONS

1. Place the cabbage in a bowl with a generous pinch of salt and red wine vinegar. Squeeze together in your hands, then set them aside to pickle while you start on the soup.
2. Melt a little butter or oil in a saucepan over medium-low heat. Add the onion and celery and cook until soft and translucent, stirring occasionally for 10 to 15 minutes.
3. When the onions are soft, add the caraway seeds and stir for about 1 minute. Increase the heat and add the apples and three-quarters of the cabbage; fry until the cabbage begins to soften, about 5 minutes.
4. Add the stock, balsamic vinegar, and honey or agave. Bring to a boil, then reduce the heat, cover and simmer for 30 minutes. Uncover and simmer for another 10 minutes.
5. Meanwhile, heat a skillet over medium-high heat and add some oil. Once it’s very hot, add the remaining cabbage and cook until crisp. In the last couple of minutes, add the walnuts and half the dill.

6. To the soup, stir in the remaining dill and season to taste with salt and pepper.

   You can leave this as it is, or blend it to make a smooth, vibrant purple soup.

7. Serve the soup in a bowl and top each serving with the fried cabbage and walnuts, a spoonful of sour cream or yogurt, and some more dill if you like.