I seem to be in a very nostalgic mood recently. This soup is the love-child of two of my early food memories.
The first is holishkes – stuffed cabbage rolls in tomato sauce that are traditionally served on Succot, the Jewish harvest festival. Each cabbage leaf is filled with a mixture of mince-meat and rice, and folded/rolled around it. They’re baked under a layer of sweet and sour tomato sauce, and are utterly delicious.
These days I don’t eat meat, although I have been known to make vegetarian ones with rice and mushrooms, or soya, or something else. To be honest, it’s the cabbage-tomato-sauce-sweet-&-sourness that I really love.
The second childhood food memory is tomato and rice soup, which I suspect is just a 1980s thing, rather than a particularly Jewish thing. For some reason, it’s associated in my mind with eating at my Aunty Laura’s house. It was delicious!
I wanted to combine all of this into a tasty, chunky, comforting soup, and I think I have succeeded. The shredded cabbage and rice gives it a lovely texture, and the flavour is deliciously sweet and sour and tomatoey. My daughter Kipper and I had this cabbage and tomato soup for dinner with some toast (which she enjoyed dunking immensely) and I’ve been having leftovers for lunches. The rice does keep on absorbing liquid, so you may need to add a little hot water when you reheat it.- unless you like soup you can stand your spoon up in!
Although Kipper thoroughly enjoyed dunking toast, she wasn’t so excited about eating the soup with a spoon. Until I blended some of it for her – that changed everything! Apparently, having avoided pureeing her food as a baby, I now have to whizz it up for her as a pre-schooler. Once blended, the soup was thick and rich, as you might expect. I prefer it chunky but you’re welcome to enjoy it either way.
This made four generous servings of sweet and sour cabbage and tomato soup with rice.
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Sweet and sour cabbage and tomato soup with rice
- 1 medium onion
- 1 medium cabbage (around 550g)
- 2-3 tbsp oil
- 500 ml vegetable stock (2 1/4 cups)
- 400 g tin chopped tomatoes
- 1 tsp sugar
- Juice of half a lemon
- 100 g rice (1/2 cup)
Peel and slice the onion. Trim the outer leaves from the cabbage, remove the core, and shred finely. Rinse well.
Heat the oil in a large pan over a low-medium flame. Cook the onion and cabbage for 5-10 minutes until softening and starting to just brown.
Add the stock, tomatoes, sugar and lemon juice and mix well. Bring to a gentle simmer.
Stir in the rice, cover and simmer for 30 minutes, stirring occasionally.
Remove from the heat and allow to stand for a while before reheating to serve.
Note: The rice will continue to absorb liquid even once it is cooked. You may need to add more hot water to reach your preferred 'soupy' consistency before serving.
261 calories, 10g fat, 6g protein, 41gcarbs
I’m entering this cabbage and tomato soup into No Croutons Required, a vegetarian soup & salad challenge organised by Jacqueline at Tinned Tomatoes and Lisa at Lisa’s Kitchen.
I’m also putting it forward for Super Soup, over at Jo’s Kitchen.
Jo’s Kitchen is also hosting this month’s Credit Crunch Munch (organised by Fuss Free Flavours and Fab Food 4 All). Since I reckon the ingredients for the entire pan of soup came to well under £2, I’m sure this delicious soup qualifies.