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Kırmızı Lahana Çorbası | Turkish Red Cabbage Soup with Mint-Chili Butter
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40 min
Quick
Knuspr-Küche
Samtige, leuchtend violette Kırmızı Lahana Çorbası: Eine wärmende türkische Rotkohlsuppe mit feiner Kreuzkümmelnote, serviert mit zart schmelzender Minz-Chili-Butter, cremigem Feta und frischer Zitrone.
Preparation method
Preparation & sautéing
Clean the red cabbage, cut out the hard core, and slice the leaves into thin strips. Peel and dice the potatoes. Peel and finely chop the onion and garlic cloves.
Heat the extra virgin olive oil in a large pot over medium heat. Sauté the onions and garlic until translucent. Add the sliced red cabbage and diced potatoes, and sauté for approx. 3–4 minutes while stirring. Sprinkle in the ground cumin and toast briefly until fragrant.
Cooking & puréeing
Deglaze the vegetables with the hot vegetable broth, season with a little fine table salt and ground black pepper, and bring to a boil.
Chef's tip
Fresh lemon juice is not only essential for aromatic balance, but it also reacts with the natural plant pigments in the red cabbage – transforming the soup into a spectacular, radiant ruby-purple.
For a completely vegan version, the butter in the topping can easily be replaced with olive oil, and the feta swapped for a plant-based shepherd's cheese alternative.
Ingredients
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