Red Cabbage Soup with Beef and Creamy Horseradish

Ingredients

• 800 g roastbeef
• Salt
• Pepper (freshly ground)
• 1 Tbsp clarified butter
• 1 red cabbage
• 2 apples (e.g., Boskop)
• 50 g clarified butter
• 1 tbsp sugar
• 1 onion
• 4 cloves of peppercorns
• 1 bay leaf
• 0.5 stick cinnamon
• 0.125 l red wine
• 0.125 l red wine vinegar
• 1 l beef stock
• 150 ml heavy cream (at least 30% fat content)
• 2 tbsp horseradish (jarred)
• parsley (for garnish)

Instructions

1. 1.

   Preheat the oven to 160°C (320°F) with upper and lower heat. Wash, pat dry, trim, salt, pepper the roastbeef, and sear it in a very hot, oven‑proof pan with clarified butter on each side until browned. Roast in the preheated oven for 45–55 minutes to medium‑rare.

2. 2.

   For the soup remove the outer leaves of the cabbage, cut the head in half, trim off the core, and finely shred the halves. Wash the apples, quarter them, remove cores, peel, and dice into small cubes. Heat clarified butter in a pot, add apple pieces, sprinkle with sugar, and lightly caramelize.

3. 3.

   Add the shredded red cabbage and sauté briefly. Deglaze with wine and vinegar, then pour in beef stock. Skewer the onion with peppercorns and add cinnamon stick and bay leaf. Cover and simmer gently for about 40 minutes until tender. Remove roastbeef from oven and let rest briefly.

4. 4.

   Whisk cream to stiff peaks and fold in horseradish. Slice roastbeef thinly. Taste soup, remove onion and spices, ladle into warmed bowls, and garnish with 2–3 slices of roastbeef, a dollop of horseradish cream, and parsley leaves.