odlayo wrote:

> On Saturday, June 12, 2021 at 10:03:46 AM UTC-5,
> wrote:
> > On 6/12/2021 10:51 AM, odlayo wrote:
> > > Not exactly soup weather now, but Ill try to remember in a few
> > > months.
> > Is there really such a thing as "soup weather"? I live in the deep
> > south and I make and eat soup year round. Not with gingersnaps,
> > though.
>
> I live in a real 4-season climate, am outside quite a bit, and try to
> avoid using air conditioning at home.
>
> Today will be around 90F and humid. Im headed out soon for a few
> hours (without AC).
>
> In my world there is definitely soup weather, and this is definitely
> not it.
>
> I have access to some very good farmers markets and look forward to
> topnotch produce this time of year.
>
> I also look forward to the cooler months when local cabbage is
> plentiful. I like seasonal cooking.
>
> Cabbage soup is the only food I add gingersnaps to (I make many
> types, rarely sweet-n-sour).
>
> I found a recipe that almost perfectly recreates a favorite soup from
> a long-gone local delicatessen.
>
> It turns out gingersnaps are an important ingredient. Was a surprise
> to me.

That reminds me of a simple one I have replicated from a street vendor
in Thailand. It's actually served a bit chilled.

Measurements not exact but close.

1 small peeled beet, sliced thin to 1/2 moons
2 cups cabbage (bottom end of a Napa, chopped small)
3 cups pork broth
3-5 bottom ends of green onion, root removed and sliced to small rounds
Chinese 5-spice (or similar mix) to taste
1-2 tsp sugar

You'd put it in a wide-mouth thermos and sip as you shopped, or have
with lunch. I actually cut the beet to little squares. Slightly
sweet, slightly salty (from the broth), slightly spicy. I don't know
if it has a name.

I got the pork broth out in town in Sasebo. Had a picture of a smiling
pig and a steaming teacup of broth. No 'english lettering' but picture
made it clear to add 1/4 tsp per 3/4 cup water. I made it a bit
stronger.