On Sun, 13 Jun 2021 13:32:33 -0700 (PDT), "
> wrote:

>On Sunday, June 13, 2021 at 2:10:59 PM UTC-5, odlayo wrote:
>>
>> We're talking about two very different soups. Yours sounds good too.
>>
>> Trying to replicate my long-gone deli soup I tried many things including lemon juice, and dried ginger. Not very close.
>>
>> Years ago, when I stumbled on a NY Times cabbage soup recipe I was surprised how similar it was.
>>
>> The key ingredients were ginger snaps, Rokeach sour salt, and (lots of) sugar.
>>
>> I don't make that version very often, but when I do it brings back pleasant memories of the long-gone deli.
>>
>> I, too, am a big fan of stuffed cabbage and make it several ways.
>>
>> My favorite is to wrap the filling in sour cabbage leaves, Balkan style.
>>
>> I buy a whole head of fermented cabbage (kiseli kupus), like spherical sauerkraut. Good stuff.
>>
>> Haluski -- cabbage and noodles -- is a satisfying meal, especially when kitchen stocks are low. Was mentioned here recently.
>>
>Were you scared by a paragraph as a child?
Ask them, theyre here. "You can stop saying that now. Thank you."
--
Bruce