Sweet & sour cabbage soup - Page 1
Forum section: electronics / general

author: Renate
author_rank: Super Contributor
timestamp: November 15, 2021, 03:54:06 pm
content: This has become one of my favorites and I can eat it for days. This is my own spin on it.1 liter chicken stock1 head cabbage cut into shreds1 yellow onion (baseball size) cut into shreds3 stalks celery slicedjuice of 1 lemon2 tablespoons cider vinegar1 heaping tablespoon brown sugar1 6 ounce can tomato pastesalt, pepper and a bit of Tabasco to tasteCook stock, cabbage, onions for 30 minutesThrow in celery for 20 minutesAdd in the rest, simmer for 10 minutesYou 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.

author: PlainName
author_rank: Super Contributor
timestamp: November 16, 2021, 01:24:02 am
content: QuoteWould that be passata over here in ex-EU land?

author: Renate
author_rank: Super Contributor
timestamp: November 16, 2021, 11:22:23 am
content: Quote from: dunkemhigh on November 16, 2021, 01:24:02 amI'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.

author: PlainName
author_rank: Super Contributor
timestamp: November 16, 2021, 12:16:31 pm
content: 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

author: DrG
author_rank: Super Contributor
timestamp: November 16, 2021, 01:59:13 pm
content: Quote from: dunkemhigh on November 16, 2021, 12:16:31 pmTomato 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., seehttps://www.acouplecooks.com/tomato-puree-vs-paste/@Renate - do you have a pic - it does sound tasty.

author: PlainName
author_rank: Super Contributor
timestamp: November 16, 2021, 02:06:46 pm
content: Thanks DrG. I just went down the supermarket and found what I think is the right stuff. Paste in a tin rather than tube.

author: Renate
author_rank: Super Contributor
timestamp: November 16, 2021, 03:56:24 pm
content: Here you go!

author: DrG
author_rank: Super Contributor
timestamp: November 16, 2021, 04:04:31 pm
content: That does look good!

author: PlainName
author_rank: Super Contributor
timestamp: November 19, 2021, 07:41:29 pm
content: Tried this. Didn't quite go to plan but in the end it was really nice. Sorryisreally 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...

author: Renate
author_rank: Super Contributor
timestamp: November 19, 2021, 09:40:16 pm
content: Well, I hope that you're not holding me too responsible!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.

author: PlainName
author_rank: Super Contributor
timestamp: November 19, 2021, 11:19:07 pm
content: QuoteNot 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...