The difference is that one is make with sour cream and flour and the other is not so thick and made with paprika powder. Both are super delicious, and nutritious.
Cabbage is one of the best ingredient for winter dishes as it's packed with vitamins and minerals that boost your immunity. For the photos I made the white version.
YIELDS
4 servings
PREP TIME
COOK TIME
TOTAL TIME
- 1 small white cabbage
- 3 small potatoes, peeled & diced
- 2 tbsp olive oil
- 1 small red onion, finely chopped
- 4 cloves garlic, crushed
- 200 g vegam sour cream
- 2 tbsp GF flour
- to taste salt, pepper
- 1 tbsp vegetable seasoning
- 1 tbsp marjoram, dried
- 1/2 tsp cumin powder
- 1-2 tsp paprika powder
- 4 vegan frankfurter
- 1 liter veggie broth
Directions
In a large pot, heat up the oil over medium heat.
Sauté the onions until translucent, then add garlic and cook for about 3 more minutes.
For the red version:
If your making the “red soup” now remove the pot form over the fire to stir in paprika powder. Make sure not to do this over the fire because paprika burns easily, which makes it taste bitter. If you decide to make the “white version,” skip this step.
Add potatoes and cabbage and cook for 2 minutes, until they start to soften.
Add veggie broth, season with salt and pepper, and the rest of the seasoning.
Cover with a lid and cook until veggies become tender.
For the white version:
Mix together the sour cream with the flour, add a little water if needed. Once the veggies are cooked, stir in this sauce in the soup, make sure to mix it well so there won’t be any big balls of flour in the soup.
Taste and adjust seasoning.
Slice up the vegan frankfurter and stir in the soup as well before serving.
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Photo: Imola Toth
