Author Topic: Sweet & sour cabbage soup  (Read 2512 times)

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Offline Renate

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Sweet & sour cabbage soup
« on: November 15, 2021, 03:54:06 pm »
This has become one of my favorites and I can eat it for days. This is my own spin on it.

1 liter chicken stock
1 head cabbage cut into shreds
1 yellow onion (baseball size) cut into shreds
3 stalks celery sliced
juice of 1 lemon
2 tablespoons cider vinegar
1 heaping tablespoon brown sugar
1 6 ounce can tomato paste
salt, pepper and a bit of Tabasco to taste

Cook stock, cabbage, onions for 30 minutes
Throw in celery for 20 minutes
Add in the rest, simmer for 10 minutes

You could add some meat to this if you like. I just tried it with some diced pork but that didn't make much of an impression on me.
 
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Offline dunkemhigh

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Re: Sweet & sour cabbage soup
« Reply #1 on: November 16, 2021, 01:24:02 am »
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1 6 ounce can tomato paste

Would that be passata over here in ex-EU land?
 

Offline Renate

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Re: Sweet & sour cabbage soup
« Reply #2 on: November 16, 2021, 11:22:23 am »
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1 6 ounce can tomato paste
Would that be passata over here in ex-EU land?
I've never heard that term.
I mean Tomatenmark. Concentrated tomato that's been sieved to remove skin and seeds. Like that stuff in toothpaste tubes? I've never used the toothpaste tubes, are they more concentrated? I meant a 170 gramm can of stuff that's almost as thick as peanut butter.
 

Offline dunkemhigh

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Re: Sweet & sour cabbage soup
« Reply #3 on: November 16, 2021, 12:16:31 pm »
Sounds close, apart from the thickness. But then you get some runny peanut butter...

Well, I guess we're going to find out. Thanks for the recipe  :-+
 

Offline DrG

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Re: Sweet & sour cabbage soup
« Reply #4 on: November 16, 2021, 01:59:13 pm »
Sounds close, apart from the thickness. But then you get some runny peanut butter...

Well, I guess we're going to find out. Thanks for the recipe  :-+

Tomato paste is definitely not passata, which is much closer to US tomato puree. I think it is puree but some online info is claiming some differences, but as far as consistency, I don't see a difference between passata and puree.

Tomato paste is much thicker. I uses it myself for certain items, including soup. You can't truly substitute, but if you only have puree, you can use it, but decrease the amount of stock e.g., see https://www.acouplecooks.com/tomato-puree-vs-paste/

@Renate - do you have a pic - it does sound tasty.
- Invest in science - it pays big dividends. -
 

Offline dunkemhigh

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Re: Sweet & sour cabbage soup
« Reply #5 on: November 16, 2021, 02:06:46 pm »
Thanks DrG. I just went down the supermarket and found what I think is the right stuff. Paste in a tin rather than tube.
 

Offline Renate

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Re: Sweet & sour cabbage soup
« Reply #6 on: November 16, 2021, 03:56:24 pm »
Here you go!
 
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Offline DrG

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Re: Sweet & sour cabbage soup
« Reply #7 on: November 16, 2021, 04:04:31 pm »
That does look good! [bookmarked]
- Invest in science - it pays big dividends. -
 

Offline dunkemhigh

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Re: Sweet & sour cabbage soup
« Reply #8 on: November 19, 2021, 07:41:29 pm »
Tried this. Didn't quite go to plan but in the end it was really nice. Sorry is really nice because I did too much and we've enough to keep going for a day or two more. There were some Korn faux sausages looking for a partner so we had those too (but separately, just in case).

Just thinking: if you're putting in a litre of water and then tomato puree, which not half a litre of water and canned tomatos (or the aforementioned passata)? I don't think I've used puree before, so I'm not sure what the benefits are...
 

Offline Renate

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Re: Sweet & sour cabbage soup
« Reply #9 on: November 19, 2021, 09:40:16 pm »
Well, I hope that you're not holding me too responsible! >:D

If you look at generic "tomato sauce" in the store it will say "tomato paste, water". Tomato paste is kind of a commodity. I really like tomato paste. I make pizzas and put it on top practically straight. Puree has more texture, which, if you're not looking for that it is the wrong thing. For instance, "American chop suey" should be made with stewed tomatoes. I make some fish dishes with "petite diced" (canned) tomatoes. If I'm doing it myself from fresh tomatoes I have to blanch them, skin them, seed them, dice them.

Tomatoes are really acidic, that's why even in pasta sauce a TINY bit of sugar takes off the edge and brings out the flavor. Lemon/tomato is a win. How much vinegar/lemon you like is a personal choice.
 

Offline dunkemhigh

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Re: Sweet & sour cabbage soup
« Reply #10 on: November 19, 2021, 11:19:07 pm »
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Tomatoes are really acidic

Not half! I learned early not to do them in an aluminium pan, an reheating in a Sustema (or any other food-safe plastic) leaves an indelible tide mark. Might have to experiment with paste now there's half a tube looking lonely...
 


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