Hot and Sour Cabbage Tomato Soup with Potatoes

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There is just something about hot and sour soups. They taste great, and keep you warm! Who wouldn’t want to drink this in cold temperatures? It literally makes you feel hot in an instant!

I stress the importance of the order of the ingredients put in, so don’t toss things in the wrong order! Cabbage tends to need less time cooking, so it’s a good idea to add that later. Vinegar can harden vegetables, so don’t add it till the potatoes are pretty much all soft. Also, the greens MUST be added at the end, after you turn the heat off, because they turn yellow so easily and literally do not need to be cooked!

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For this soup, you can eat it with rice, or have it on its own. It’s pretty filling, compared to regular soups, because of that potato!

If you like it EVEN HOTTER (like, burning on fire hot), you may want to add a bit more cayenne pepper. However, if you can’t take as much heat, perhaps you would want to decrease it by half, because this can be a bit spicy for people who aren’t used to it.

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Hot and Sour Cabbage Tomato Soup with Potatoes

4 cups water
2 tablespoons extra virgin olive oil
1 russet potato
1 tomato
1 small red onion
1 tablespoon white cooking wine
1 teaspoon garlic powder
1 teaspoon onion powder
3/4 teaspoon Himalayan/sea salt
1/4 teaspoon cayenne pepper
A few sprinkles ground pepper
A pinch of red pepper flakes
2 cups chopped green cabbage
1 tablespoon apple cider vinegar
1/2 teaspoon low sodium soy sauce
1 cup baby arugula (rocket)

Add 4 cups of water in a medium saucepan and turn the heat on high. Allow the water to cook for about 5 minutes (without boiling).

While the water is heating up, remove the skin from the potato and dice it in small, fine cubes. Peel and chop the onion into small slices, and chop the tomato thinly and into small pieces as well. Shred the cabbage with a knife and place it in a separate bowl.

After about 5 minutes, the water should be pretty heated up but not boiling yet. Add the extra virgin olive oil, chopped potatoes, tomatoes, red onion, cooking wine, garlic powder, onion powder, salt, cayenne pepper, pepper, and pepper flakes. Stir and turn the heat down to medium high (5-6) and let it simmer for about 15 minutes.

After 15 minutes, add the shredded cabbage and simmer for about 8 minutes. Then, add the apple cider vinegar and low sodium soy sauce and stir. Simmer for a final 5 minutes and turn the heat off.

Wait for the temperature to cool off a little bit, then add the cup of baby arugula and stir.

Hot_Sour_Cabbage_Tomato_Soup_Potatoes_Recipe_004

Hot and Sour Cabbage Tomato Soup with Potatoes
Serves: 2
 

Ingredients
  • 4 cups water
  • 2 tablespoons extra virgin olive oil
  • 1 russet potato
  • 1 tomato
  • 1 small red onion
  • 1 tablespoon white cooking wine
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ¾ teaspoon Himalayan/sea salt
  • ¼ teaspoon cayenne pepper
  • A few sprinkles ground pepper
  • A pinch of red pepper flakes
  • 2 cups chopped green cabbage
  • 1 tablespoon apple cider vinegar
  • ½ teaspoon low sodium soy sauce
  • 1 cup baby arugula (rocket)

Instructions
  1. Add 4 cups of water in a medium saucepan and turn the heat on high. Allow the water to cook for about 5 minutes (without boiling).
  2. While the water is heating up, remove the skin from the potato and dice it in small, fine cubes. Peel and chop the onion into small slices, and chop the tomato thinly and into small pieces as well. Shred the cabbage with a knife and place it in a separate bowl.
  3. After about 5 minutes, the water should be pretty heated up but not boiling yet. Add the extra virgin olive oil, chopped potatoes, tomatoes, red onion, cooking wine, garlic powder, onion powder, salt, cayenne pepper, pepper, and pepper flakes. Stir and turn the heat down to medium high (5-6) and let it simmer for about 15 minutes.
  4. After 15 minutes, add the shredded cabbage and simmer for about 8 minutes. Then, add the apple cider vinegar and low sodium soy sauce and stir. Simmer for a final 5 minutes and turn the heat off.
  5. Wait for the temperature to cool off a little bit, then add the cup of baby arugula and stir.

 

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