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Full Online Book HomeLearning KitchenVegetarian - Sweet And Sour Cabbage Soup
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Vegetarian - Sweet And Sour Cabbage Soup Post by :rustic739 Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2354

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Vegetarian - Sweet And Sour Cabbage Soup

1 medium head cabbage
2 (14.5 oz.) cans crushed tomatoes with added puree
1 large onion
5 cloves garlic
Juice of 2 lemons or about 1/4 cup balsamic or wine vinegar
1/2 cup brown sugar
1-2 tablespoons of grated fresh ginger
salt and pepper to taste

Slice cabbage thinly to create cabbage strips. Half onion and slice thinly to create half rings. Crush, slice or dice garlic. Grate ginger.

Put everything in a large soup pot and add water to cover plus a little more and bring to boil, then reduce heat, cover, and simmer for 2-3 hours (longer the better).

Don't be afraid to add more tomato, sugar, or vinegar if you like it more tomatoey, sweeter, or more sour.

Taste a couple hours into the cooking for adjustment. The cabbage will have imparted its flavor and the tomatoes will have mellowed.

You can also add rice during the last 45 - 30 minutes, adding more water appropriate for the amount of rice. Or add a can of white or gabanzo beans.

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Vegetarian - Sweet And Sour Soup Vegetarian - Sweet And Sour Soup

Vegetarian - Sweet And Sour Soup
Soups/stews, Appetizers, Vegetarian, Oriental Yield: 6 servings 3 oz. Olive oil 7 oz. Onion, chopped10-1/2 oz. cabbage, chopped 10-1/2 oz. Tomatoes, chopped1 pt. water3-1/2 oz. Lemon juice4 tbl. Honey salt and pepper3-1/4 oz. Orange juice 1 oz. Tofu balls julienned cabbage and chervil leaves for garnishHeat oil and saute onions till translucent. Add cabbage and saute 5 minutes more. Add tomatoes, water, lemon juice, honey and simmer for 15 to 20 minutes. Season with salt and pepper and remove from heat. Pour soup into food processor and puree to a smooth consistency. Refrigerate for 6 to 8 hours. Before

Vegetarian - Curried Parsnip Soup Vegetarian - Curried Parsnip Soup

Vegetarian - Curried Parsnip Soup
3 medium parsnips - peeled and chopped 1 onion chopped little oil 1 large tabsp. good curry paste hot water salt and pepper vegetable or chicken stock cube Yogurt or creamChopped chivesIn a large thick bottomed pot, warm the oil and throw in the veggies, cook for 10 minutes to sweat, add the curry paste and stir through. Cook for 5 minutes more watching and stirring so it doesn't stick. Add stock cube and enough hot water to cover the veggies and cook til tender, approx. 20 minutes. Puree and serve with a spoonful of yogurt/cream and sprinkle a little