Red cabbage soup with poached egg and smoked duck
4 servings
60 minutes
Red cabbage soup with poached egg and smoked duck is an exquisite dish of European cuisine that impresses with its harmony of flavors. Historically, such soups were found in Central European cuisine where cabbage was a key ingredient. The deep purple color of the cabbage creates a striking visual effect, while caramelized onions and spices – star anise, cloves, and cinnamon – add a rich aroma to the soup. Wine adds a slight acidity and chicken broth brings tenderness. Blended into a velvety puree, the soup becomes the base for an elegant presentation. Smoked duck adds a noble touch while the poached egg provides soft textural contrast. This dish is perfect for special occasions or dinners on cold evenings, warming and delighting guests with its rich, complex flavor.
1
Finely chop the onion, heat oil in a deep skillet, and sauté the onion with sugar. When the onion slightly caramelizes, add the finely chopped cabbage and simmer, stirring, for five to seven minutes.
- Red onion: 1 head
- Vegetable oil: 50 ml
- Sugar: 20 g
- Red cabbage: 400 g
2
Add grated ginger, cloves, star anise, and cinnamon (spices can be tied in a cheesecloth bag for easier removal later). Sauté the cabbage for a few more minutes, pour in the wine, bring to a boil and simmer until most of the wine evaporates.
- Ginger root: 10 g
- Cloves: 1 piece
- Star anise: 1 piece
- Cinnamon sticks: 1 piece
- Dry red wine: 200 ml
3
Add broth, bring to a boil, reduce heat to minimum and cook for about half an hour, then season with salt and pepper. Blend the soup into a smooth puree.
- Chicken broth: 1 l
- Salt: to taste
- Ground black pepper: to taste
4
Boil salted water, add vinegar, reduce heat so that the water barely simmers, whisk it and release an egg into the funnel. After three minutes, remove the egg with a slotted spoon and transfer it to cold water to prevent overcooking. Repeat this four times.
- Salt: to taste
- White wine vinegar: 50 ml
- Chicken egg: 4 pieces
5
Serve the soup in bowls with sliced duck, add poached eggs, and garnish with a leaf of purple basil.
- Smoked duck breast: 100 g