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500 Soups by Susannah Blake
This richly colored, robust, sweet-and-sour soup makes a perfect winter warmer. Serve with thick slices of crusty bread and a sharp Cheddar cheese.
Serves 4


• 1 tbsp. olive oil
• 3 fatty bacon slices, snipped into bite-size pieces
• 2 onions, finely chopped
• 1/2 red cabbage, shredded
• 1 apple, peeled, cored, and finely chopped
• 2 tbsp. cider vinegar
• 2 tbsp. brown sugar
• 4 Juniper berries, crushed
• 2 cloves
• 1/4 tsp grated nutmeg
• 5 cups vegetable stock
• Salt and ground black pepper

Heat the oil in a large saucepan. Add the bacon and onions, and cook gently for 5 minutes.

Add the cabbage, apple, vinegar, sugar, juniper berries, cloves, and nutmeg.

Pour in the stock and stir well. Bring to a boil, reduce the heat, and cover the pan.

Simmer the soup for about 20 minutes until the cabbage is tender.

Add salt and pepper to taste before serving.


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