>Nancy Young wrote:
>
>Last week, I had a nice little cold brewing, as usual I got the urge
>for some soup. I happened to be in the frozen food aisle, so I
>thought, hmmm, I've heard of frozen soups, wonder what I'll find.
>
>Found this soup, Tabatchnick's. They had different soups, but the
>cabbage soup caught my eye. I was picturing it to be something like
>Hungarian cabbage soup (always a mistake, you know you're setting
>yourself up for a disappointment), without the meat. Whatever, at
>the very least I'll get some nice hot broth out of it.
>
>So much for that idea. It was sweet to the point of extreme, and
>not especially liquidy, more viscous. Is that some sort of tradition
>or something? a very sweet soup? I never heard of such a sweet soup
>unless it was a fruit soup, maybe.
>
>nancy

I've tried a few of the Tabatchnick's soups, all very crappy... they're utterly
tasteless... nothing but expensive pishwasser.

Next time make your own, cabbage soup couldn't be easier, practically cooks
itself.

Starting with a two pound chunk of flanken is traditional, but any cut of chuck
will do just fine. Brown the meat, add two cans crushed tomatoes in puree,
lotsa black pepper, a bit of salt, and two tomato cans water. Bring to boil,
then lower heat to a slow simmer.... cook about an hour. Then add the head of
shredded cabbage and simmer another half hour. Then add a couple diced carrots,
a handful of raisins, and a few diced potatoes, simmer until veggies are
tender. Skim excess fat, adjust salt, and serve with a chunk of meat in each
bowl and a wedge of fresh lemon. No onion, garlic or celery in cabbage soup...
a diced turnip is okay, even a beet.


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
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"Life would be devoid of all meaning were it without tribulation."