Years ago, Ed’s mom introduced me to her ketchup soup. I couldn’t get enough of it! It’s sweet and sour and hearty. I am very grateful to her for telling me how she makes it. Hopefully you’ll like it too!
Ketchup Soup Recipe
1 1/2 cup of very gently packed extra lean ground beef (Note: Food processor ground meat or hand minced meat using cleavers is preferable to store bought ground meat.)
4 to 5 cups (approx.) of thinly sliced green cabbage
1 large, waxy white potato, peeled and diced
ketchup to taste (I used 2 1/2 cups)
3 large cloves of garlic, finely minced
3 tbsp salted butter
ground black pepper
optional: Chinese chili paste or hot sauce of your choice
Heat a large, heavy bottomed stock pot over medium heat. Melt the butter along with a drizzle of olive oil. Add the beef, garlic, and a large pinch of black pepper to the hot pot. Stir frequently until the the meat is almost cooked through. Then add the cabbage and cooked until softened, stirring frequently, about 5 minutes. Mix in the potatoes and add enough water to cover the ingredients plus 1 to 2 more inches of water. The amount of water you should use depends on how hearty you want the soup to be. Bring the soup to a boil over high heat. Then reduce the heat to maintain a simmer, covered, until the potatoes are soft, about 20 minutes. Stir in the ketchup and chili paste (if using) to taste. Bring the soup back to a boil over high heat and then remove from heat. Skim off any fat from the surface of the soup and discard. Serve the soup immediately and enjoy while still hot.