Cooking with Alison

Ketchup Soup Recipe

In Soups and Salads on February 15, 2012 at pm

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

olive oil

ground black pepper

sea salt

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.

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