Cream of red cabbage soup

Directions

1. Chop cabbage in a mixer (blender).
2. Sauté onions and garlic in butter in a soup pan (or pot). Add cabbage, simmer briefly.
3. Add 250 ml of water together with the crumbled soup cube, bring to the boil. Reduce flame and cook over low heat for 20 minutes.
4. Pour in the rest of the water with wine, vinegar, sugar and spices. Stir. Cook over low heat, half-covered, about 10 minutes.
5. Cool the soup slightly, then mix in a blender until smooth and creamy.
6. Whisk in sour cream just before serving.