🍽️ Red cabbage soup with beef and horseradish cream

Name: Red cabbage soup with beef and horseradish cream
Total time: 30 min
Yield: 4 servings
Ingredients: 800 g Roast beef; Salt; Pepper (from the mill); 1 tbsp Ghee; 1 Red cabbage; 2 Apples (e.g. Boskop); 50 g Ghee; 1 tbsp Sugar; 1 Onion; 4 Cloves; 1 Bay leaf; 0.5 Cinnamon stick; 0.125 l Red wine; 0.125 l Red wine vinegar; 1 l Beef stock; 150 ml Whipping cream (at least 30% fat content); 2 tbsp Horseradish (jar); Parsley (for garnish)

882 kcal · 30 min · 4 servings

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Ingredients

800 g Roast beef
Salt
Pepper (from the mill)
1 tbsp Ghee
1 Red cabbage
2 Apples (e.g. Boskop)
50 g Ghee
1 tbsp Sugar
1 Onion
4 Cloves
1 Bay leaf
0.5 Cinnamon stick
0.125 l Red wine
0.125 l Red wine vinegar
1 l Beef stock
150 ml Whipping cream (at least 30% fat content)
2 tbsp Horseradish (jar)
Parsley (for garnish)

Instructions

1. Preheat the oven to 160 degrees Celsius with top and bottom heat.
2. Wash the roast beef and pat it dry with kitchen paper.
3. Season the meat with salt and pepper to taste.
4. Heat ghee in a very hot, oven-safe pan.
5. Sear the roast beef on each side until brown.
6. Place the pan in the preheated oven.
7. Cook the meat for 45 to 55 minutes until pink inside.
8. Remove the outer leaves from the red cabbage.
9. Halve the cabbage head and remove the core.
10. Grate the cabbage halves finely.
11. Wash the apples and quarter them.
12. Remove the core of the apples.
13. Peel the apples.
14. Cut the apples into small cubes.
15. Heat ghee in a pot.
16. Add the apple cubes to the pot.
17. Sprinkle the apples with sugar.
18. Caramelize the apples lightly.
19. Add the grated red cabbage.
20. Sauté the cabbage briefly.
21. Deglaze the vegetables with vinegar and wine.
22. Add meat stock.
23. Stab the onion with the cloves.
24. Add the spiced onion to the pot.
25. Add the cinnamon stick.
26. Add the bay leaf.
27. Cover the pot with a lid.
28. Simmer the vegetables on low heat for approx. 40 minutes until soft.
29. Take the roast beef out of the oven.
30. Let the meat rest briefly.
31. Whip the cream until stiff.
32. Fold the horseradish into the cream.
33. Slice the roast beef thinly.
34. Taste the soup again and adjust seasoning.
35. Remove the onion and spices from the soup.
36. Fill the soup into pre-warmed bowls.
37. Place 2 to 3 slices of roast beef on the soup.
38. Add a dollop of horseradish cream.
39. Garnish the soup with parsley leaves.
40. Serve the soup hot.

Nutrition per serving

kcal: 882
Protein: 51 g · Fett/Fat: 57 g · Carbs: 36 g