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Last Modified: 11/05/08
First Published: 11/19/07
Views: 5721 | | |
| Views: 5721 |
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This is a very tasty and spicy sweet-and-sour soup. Cabbage and potatoes provide the base along 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. |
Servings: 4
Total Cost: $2.70
Cost Per Serving: $0.67
Total Calories: 933
Calories/Serving: 233
| Ingredient | Volume | Mass | Cost | Calorie |
| 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
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.
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