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Cabbage soup
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 |
Cabbage soup
On Mon, 22 Mar 2004 14:32:44 -0500, 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 Not a tradition except with Tabatchnick. They are not very good IMHO. Boron |
Cabbage soup
On Mon, 22 Mar 2004 14:32:44 -0500, 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 Not a tradition except with Tabatchnick. They are not very good IMHO. Boron |
Cabbage soup
>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 ```````````` "Life would be devoid of all meaning were it without tribulation." |
Cabbage soup
>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 ```````````` "Life would be devoid of all meaning were it without tribulation." |
Cabbage soup
Boron Elgar wrote:
> > On Mon, 22 Mar 2004 14:32:44 -0500, Nancy Young > >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. > > Not a tradition except with Tabatchnick. They are not very good IMHO. (laugh) Okay, thanks, for some reason I thought they had a decent reputation. I mean, I wasn't really expecting homemade or anything, but geez. At any rate, I'm in the hunt for a recipe for the soup that does not involve beans, just ground beef and tomato/paprika broth, with cabbage. Obviously I will just wing it. nancy |
Cabbage soup
Boron Elgar wrote:
> > On Mon, 22 Mar 2004 14:32:44 -0500, Nancy Young > >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. > > Not a tradition except with Tabatchnick. They are not very good IMHO. (laugh) Okay, thanks, for some reason I thought they had a decent reputation. I mean, I wasn't really expecting homemade or anything, but geez. At any rate, I'm in the hunt for a recipe for the soup that does not involve beans, just ground beef and tomato/paprika broth, with cabbage. Obviously I will just wing it. nancy |
Cabbage soup
> 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. Cabbage Soup, yuk! it reminds me of the time I went on the cabbage soup diet - twice - and have never looked at it since. This recipe.......almost....... makes me want to try it again! E. |
Cabbage soup
> 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. Cabbage Soup, yuk! it reminds me of the time I went on the cabbage soup diet - twice - and have never looked at it since. This recipe.......almost....... makes me want to try it again! E. |
Cabbage soup
Dog3 wrote:
> > Nancy Young > deliciously posted in > > 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. > I like the Tabatchnick's chicken soup. It's very brothy but very good when > you have a cold. That's funny, I always have trouble finding a brothy soup when I want it (meaning, when I have a cold). If I thought they could/would do it, I'd order wonton soup, hold the wontons from the local chinese take out. > The barley mushroom isn't too bad either. I've not tried > the cabage or the split pea soup. I always have some of the chicken soup in > the freezer. Obviously I should just make my own and freeze it. I really thought maybe I'd gotten through one winter without a cold. Thanks for the suggestions. nancy |
Cabbage soup
Dog3 wrote:
> > Nancy Young > deliciously posted in > > 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. > I like the Tabatchnick's chicken soup. It's very brothy but very good when > you have a cold. That's funny, I always have trouble finding a brothy soup when I want it (meaning, when I have a cold). If I thought they could/would do it, I'd order wonton soup, hold the wontons from the local chinese take out. > The barley mushroom isn't too bad either. I've not tried > the cabage or the split pea soup. I always have some of the chicken soup in > the freezer. Obviously I should just make my own and freeze it. I really thought maybe I'd gotten through one winter without a cold. Thanks for the suggestions. nancy |
Cabbage soup
Nancy Young > wrote in message >...
I'm in the hunt for a recipe for the soup > that does not involve beans, just ground beef and tomato/paprika > broth, with cabbage. Obviously I will just wing it. My recipe* is: 12 cups pork or beef broth** 5 fresh tomatoes plus 1/2 cup tomato juice, or 1 28 oz can tomatoes 1 small can tomato paste 1-2 cups pork or beef, from the bones or otherwise 1 green pepper, diced 1 red pepper, diced 1 hot Hungarian red pepper (fresh or dried), finely chopped, or 2 tsp paprika 1 cup diced/sliced carrots 1 cup diced/sliced zucchini 1-2 cups shredded cabbage 2 cups diced potatoes, or 1/2 cup rice, or 1 1/2 cup cooked rice noodles 1 tablespoon salt-free Italian mixed herbs (Safeway brand is best!) 1/4 tsp sugar, if tomatoes are overly sour salt, pepper to taste Seed and skin fresh tomatoes, if you're using them. Add tomatoes (fresh or canned), tomato paste, and meat to degreased broth. Simmer 1 to 2 hours. Add peppers, carrots, and potatoes/rice and simmer 30 minutes. Add Italian herbs, salt, pepper, zucchini, and cabbage and simmer 15 minutes. If you add cooked rice noodles, add them towards the end. *I don't add onion or garlic because of family allergies. I would suspect 1 diced onion and 3 cloves garlic would be about right, YMMV. **Safeway here (Calgary Garrison Woods) carries pork bones in the 'other meats' area for about 49 cents a pound. They're usually loaded with meat, enough so that you can get 1-2 cups of meat and 12 cups of flavourful stock out of less than a dollar's worth of bones! Check with your butcher if your store doesn't carry them. wd39 |
Cabbage soup
Nancy Young > wrote in message >...
I'm in the hunt for a recipe for the soup > that does not involve beans, just ground beef and tomato/paprika > broth, with cabbage. Obviously I will just wing it. My recipe* is: 12 cups pork or beef broth** 5 fresh tomatoes plus 1/2 cup tomato juice, or 1 28 oz can tomatoes 1 small can tomato paste 1-2 cups pork or beef, from the bones or otherwise 1 green pepper, diced 1 red pepper, diced 1 hot Hungarian red pepper (fresh or dried), finely chopped, or 2 tsp paprika 1 cup diced/sliced carrots 1 cup diced/sliced zucchini 1-2 cups shredded cabbage 2 cups diced potatoes, or 1/2 cup rice, or 1 1/2 cup cooked rice noodles 1 tablespoon salt-free Italian mixed herbs (Safeway brand is best!) 1/4 tsp sugar, if tomatoes are overly sour salt, pepper to taste Seed and skin fresh tomatoes, if you're using them. Add tomatoes (fresh or canned), tomato paste, and meat to degreased broth. Simmer 1 to 2 hours. Add peppers, carrots, and potatoes/rice and simmer 30 minutes. Add Italian herbs, salt, pepper, zucchini, and cabbage and simmer 15 minutes. If you add cooked rice noodles, add them towards the end. *I don't add onion or garlic because of family allergies. I would suspect 1 diced onion and 3 cloves garlic would be about right, YMMV. **Safeway here (Calgary Garrison Woods) carries pork bones in the 'other meats' area for about 49 cents a pound. They're usually loaded with meat, enough so that you can get 1-2 cups of meat and 12 cups of flavourful stock out of less than a dollar's worth of bones! Check with your butcher if your store doesn't carry them. wd39 |
Cabbage soup
Try this one, it's not sweet.
* Exported from MasterCook * Helen's Cabbage Soup Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Family Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -----MM BY HELEN PEAGRAM----- 1/2 md Cabbage 5 Onions, sliced 1/2 lb Margarine 6 Potatoes, diced 28 oz Tomatoes 1 Water * NOTE: I try and cut down on the amount of marg * 3 times the normal amount used to cook potatoes. I just cover them and add water if necessary. In a large pot, fry onion and cabbage in marg slowly til tender and brown. About 25 minutes. Boil potatoes til cooked. Add tomatoes and fried onion and cabbage. Season to taste. Simmer 30 minutes. Sausage can be browned with the vegetables and added as desired. From: Helen Peagram Date: 05 May 94 - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 224 Calories; 23g Fat (89.9% calories from fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 277mg Sodium. Exchanges: 1 Vegetable; 4 1/2 Fat. Nutr. Assoc. : 0 0 0 0 0 0 0 "Nancy Young" > wrote in message ... > > 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 |
Cabbage soup
Try this one, it's not sweet.
* Exported from MasterCook * Helen's Cabbage Soup Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Family Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -----MM BY HELEN PEAGRAM----- 1/2 md Cabbage 5 Onions, sliced 1/2 lb Margarine 6 Potatoes, diced 28 oz Tomatoes 1 Water * NOTE: I try and cut down on the amount of marg * 3 times the normal amount used to cook potatoes. I just cover them and add water if necessary. In a large pot, fry onion and cabbage in marg slowly til tender and brown. About 25 minutes. Boil potatoes til cooked. Add tomatoes and fried onion and cabbage. Season to taste. Simmer 30 minutes. Sausage can be browned with the vegetables and added as desired. From: Helen Peagram Date: 05 May 94 - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 224 Calories; 23g Fat (89.9% calories from fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 277mg Sodium. Exchanges: 1 Vegetable; 4 1/2 Fat. Nutr. Assoc. : 0 0 0 0 0 0 0 "Nancy Young" > wrote in message ... > > 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 |
Cabbage soup
This recipe is spicy. There is nothing in the recipe that is spicy
except the sausage. So if you don't want it hot, change the type of sausage. Beware, it gets more spicy each time it is heated. Don't omit the caraway seed. I don't even like caraway but the soup would not be as good without it. I didn't think this was particularly sweet, but you can omit part of the brown sugar if you think you would like it better that way. German Cabbage Soup 2 large onions, diced ¼ (one-fourth) cup butter 3— 2-pound cans stewed tomatoes, smashed up 6 cups chicken stock 1 head green cabbage, chopped into big pieces ½ (one-half) cup lemon juice ½ (one-half) cup brown sugar 1 tablespoon caraway seed salt and pepper to taste 1 pound hot German sausage, sliced very thinly- or any hot sausage In a large pot, saute’ onions in butter. Add remaining ingredients; bring to a boil. Reduce heat and simmer as long as you want, or until the cabbage is tender. Adjust lemon juice and brown sugar to taste. Serves 8. Nancy Young wrote: 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 |
Cabbage soup
This recipe is spicy. There is nothing in the recipe that is spicy
except the sausage. So if you don't want it hot, change the type of sausage. Beware, it gets more spicy each time it is heated. Don't omit the caraway seed. I don't even like caraway but the soup would not be as good without it. I didn't think this was particularly sweet, but you can omit part of the brown sugar if you think you would like it better that way. German Cabbage Soup 2 large onions, diced ¼ (one-fourth) cup butter 3— 2-pound cans stewed tomatoes, smashed up 6 cups chicken stock 1 head green cabbage, chopped into big pieces ½ (one-half) cup lemon juice ½ (one-half) cup brown sugar 1 tablespoon caraway seed salt and pepper to taste 1 pound hot German sausage, sliced very thinly- or any hot sausage In a large pot, saute’ onions in butter. Add remaining ingredients; bring to a boil. Reduce heat and simmer as long as you want, or until the cabbage is tender. Adjust lemon juice and brown sugar to taste. Serves 8. Nancy Young wrote: 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 |
Cabbage soup
LaUna wrote:
> > This recipe is spicy. This sounds great, as do the other recipes people posted for me. Thank you very much. I have a huge hankering for cabbage soup at this point. nancy |
Cabbage soup
LaUna wrote:
> > This recipe is spicy. This sounds great, as do the other recipes people posted for me. Thank you very much. I have a huge hankering for cabbage soup at this point. nancy |
Cabbage soup
Let me join in the suggestions with this wonderful cabbage soup.
I posted it a few years ago, but it bears repeating as it is quite special. Do try it with the Gruyere cheese. It gives it a special 'nutty' flavor overtone. KABISUPPE (Cabbage and Rice Soup) 3 Tablespoons Butter 1 Pound Shredded Cabbage 1 Cup Onions, Thinly Sliced 4 Cans Chicken Broth (or 6 Cups Home-Made Chicken Broth) 1 Teaspoon Salt 1/8 Teaspoon Pepper 1/8 Teaspoon Nutmeg 1/2 Cup Rice, Uncooked 1 Cup Shredded Gruyere Cheese Melt butter in a 4-quart kettle. Rinse cabbage and add to butter along with onions. Cook over medium heat for about 10 minutes. Add broth, salt, pepper and nutmeg; simmer, covered for 10 minutes. Add rice and cook 20 minutes longer, or until rice is tender. Serve in bowls; pass the cheese for a garnish. Excellent, especially on a cold day and it's even better reheated another day! From YANKEE MAGAZINE - Issue of June 1982 by Kathy Donohue, Litchfield, Connecticut Shared (again) by Paul in Massachusetts "Nancy Young" > wrote in message ... > > 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 |
Cabbage soup
Let me join in the suggestions with this wonderful cabbage soup.
I posted it a few years ago, but it bears repeating as it is quite special. Do try it with the Gruyere cheese. It gives it a special 'nutty' flavor overtone. KABISUPPE (Cabbage and Rice Soup) 3 Tablespoons Butter 1 Pound Shredded Cabbage 1 Cup Onions, Thinly Sliced 4 Cans Chicken Broth (or 6 Cups Home-Made Chicken Broth) 1 Teaspoon Salt 1/8 Teaspoon Pepper 1/8 Teaspoon Nutmeg 1/2 Cup Rice, Uncooked 1 Cup Shredded Gruyere Cheese Melt butter in a 4-quart kettle. Rinse cabbage and add to butter along with onions. Cook over medium heat for about 10 minutes. Add broth, salt, pepper and nutmeg; simmer, covered for 10 minutes. Add rice and cook 20 minutes longer, or until rice is tender. Serve in bowls; pass the cheese for a garnish. Excellent, especially on a cold day and it's even better reheated another day! From YANKEE MAGAZINE - Issue of June 1982 by Kathy Donohue, Litchfield, Connecticut Shared (again) by Paul in Massachusetts "Nancy Young" > wrote in message ... > > 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 |
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