culinary review
   
   

Sweet and Sour Cabbage Soup

Wed Nov 05, 2008 6:44 pm
<<     >>
Comments: 2 Views: 5000

This is a very tasty and spicy sweet-and-sour soup. Cabbage and potatoes provide the base alongsoup with a mirepoix, sliced in julienne style in order to provide uniform pieces that look nice next to the sliced cabbage.

When making this soup, you add balsamic vinegar at the very beginning of the procecss. Usually, we add vinegar at the end of a recipe to finish off the dish, but in this case the balsamic vinegar is an essential part of the flavoring of the soup and is added in the beginning of the cooking process.

If you wanted to add some protein to this dish, then some tofu would be a nice addition, or some chicken.

click on any ingredient
for more information, including
measurement conversions
Measurements
|
General Info
Servings: 4
Total Cost: $2.70
Cost Per Serving: $0.67
Total Calories: 933
Calories/Serving: 233
IngredientVolumeMassCostCalorie
Vegetable Oil 1 Tablespoon 14.00 Grams $0.03 120
Butter, Unsalted 1 Tablespoon 14.00 Grams $0.06 100
Onion, Yellow Diced (1/2 onion, sliced) 1/2 Cup 80.00 Grams $0.18 34
Carrots (2 carrots, julienne) 1 Cup 128.00 Grams $0.14 52
Celery, Chopped (1 stalk, julienne) 1/2 Cup 60.00 Grams $0.07 9
Garlic (2 cloves) 2 Teaspoons 5.67 Grams $0.03 8
Tomato Paste 2 Tablespoons 33.00 Grams $0.12 25
Vinegar, Balsamic 4 Tablespoons 60.00 Grams $1.06 40
Brown Sugar, Packed 3 Tablespoons 41.25 Grams $0.12 155
Water 5 Cups 1,135.00 Grams $0.00 0
Bouillon Cubes, Beef (2 1/2 cubes) * 30.00 Grams $0.47 100
Potato, Baking (2 potatoes, cubed) * 200.00 Grams $0.11 186
Cabbage, Shredded (1/2 head) 2 Cups 140.00 Grams $0.22 34
Water * 2.00 Ounces $0.00 0
Corn Starch 2 Tablespoons 20.00 Grams $0.09 70

If you don’t like your soup very spicy, then half the amount of red pepper flakes – because this soup is quite hot. A little cornstarch is added at the end to provide some thickening power. The result is a very flavorful slightly thickened soup that is wonderful as a side dish or a main meal. A dollop of sour cream goes well with this soup and adds a cooling addition. 

4 main servings

Ingredients:

  • 1 tablespoon oil
  • 1 tablespoon butter
  • ½ onion, sliced
  • 2 carrots, julienne
  • 1 celery stalk, julienne
  • ½ teaspoon red pepper flakes
  • 2 large garlic cloves, minced
  • 2 tablespoons tomato paste
  • 4 tablespoons balsamic vinegar
  • 3 tablespoons brown sugar
  • 5 cups of beef stock (or 5 cups of water and 2 1/2 beef bullion cubes)
  • 2 large potatoes, in small cubes
  • ½ head of cabbage, sliced finely
  • 2 tablespoons cornstarch + 2 oz water
cabbage  cabbage_soup

Method:

Sautee the onion, carrot and celery in oil and butter until the onion is translucent, about 10 min. Add the red pepper flakes, the garlic and the tomato paste. Sauté for a few more minutes, then add the balsamic vinegar and the brown sugar. Let the mixture simmer for a minute, then add the beef stock. Bring to a boil, then add the potato cubes and the diced cabbage.

Let simmer for about 30-40 minutes or until the potatoes and the cabbage is really soft. Stir the cornstarch in some water and make a paste. Pour the paste in the soup, bring up to a boil and let it thicken. Serve with some sour cream.



Comments
Sun Mar 23, 2008 1:43 pm
Name: Red Icculus | Url: http://red-icculus.com| Comment: For being so cheap, this looks excellent. Thank you for the recipe!

Fri Nov 14, 2008 8:21 am
Name: Morgan Pine | Comment: This recipe contains beef stock and yet it is listed under vegetarian soups.
Yes I know how to replace the stock, but a non vegetarian making this soup for a vegetarian friend might not think about the subsitution.


Name:
*
URL: http: (ex. cnn.com)
Comment:
*
Number:
Math (10 + 2)
* required

© 2017 Christonium LLC

Christonium.com
|
Terms of Use
|
Privacy
ccc