Red cabbage soup with smoked beef tongue

When do you celebrate Christmas? In our family, we celebrate Christmas on Christmas Eve. Yesterday, it was our turn to host the party and I cooked for 14 people. With lots of preparation and help, it was possible to enjoy five distinct dishes and an assortment of cheeses. One of the dishes was this vibrant red cabbage soup accompanied by a nose-to-tail side. Happy Holidays, dear followers! May your world be filled with endless love, laughter and memorable moments!

Sauté red cabbage and red onion in some prosecco and taste with salt and black pepper. Cover with water and simmer until soft. Season with apple cider vinegar and blend until smooth.

Simmer a smoked beef tongue for three hours, allow to cool somewhat, peel and then cool completely in the fridge. Slice thinly.

Dry red cabbage for 1 h at 120°C. Allow to cool and then ground in a mortar and pestle.

Decorate the soup with roses of sliced tongue, dried cabbage, mustard mixed with lingonberries, crème fraîche, bread coins and micro greens.

2 Comments Add yours

  1. Sybaritica says:

    Nice recipes… AMAZING photography!

    Liked by 1 person

  2. Thank you so much, dear 💫 Very kind of you 😘🙏🏼


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