Off Topic Hobbies > Cooking

Sweet & sour cabbage soup

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Renate:
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.

dunkemhigh:

--- Quote ---1 6 ounce can tomato paste
--- End quote ---

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

Renate:

--- Quote from: dunkemhigh on November 16, 2021, 01:24:02 am ---
--- Quote ---1 6 ounce can tomato paste
--- End quote ---
Would that be passata over here in ex-EU land?

--- End quote ---
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.

dunkemhigh:
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  :-+

DrG:

--- Quote from: dunkemhigh 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  :-+

--- End quote ---

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.

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