SWEET AND SOUR SOUP CALORIES RECIPES

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SWEET & SOUR BEEF-CABBAGE SOUP RECIPE | EATINGWELL



Sweet & Sour Beef-Cabbage Soup Recipe | EatingWell image

This wholesome sweet-and-sour soup combines beef, caraway seeds, sweet paprika and cabbage--ingredients that star in a number of German dishes. It is particularly nice served with crusty rye bread. For an even heartier soup, add diced cooked potatoes along with the cabbage. Recipe by Nancy Baggett for EatingWell.

Provided by EatingWell Test Kitchen

Categories     Healthy Soup Recipes

Total Time 30 minutes

Number Of Ingredients 14

1 tablespoon canola oil
1 pound lean (90% or leaner) ground beef
1?½ teaspoons caraway seeds
1 teaspoon dried thyme
2 1/2 cups frozen bell pepper and onion mix, thawed, chopped
1 medium Golden Delicious or other sweet-tart cooking apple, unpeeled, diced
6 cups reduced-sodium beef broth
1 15-ounce can crushed or diced tomatoes
1?½ tablespoons honey
1 tablespoon paprika, preferably Hungarian sweet
3 cups coarsely chopped Savoy, or green cabbage
1-2 tablespoons cider vinegar
¼ teaspoon salt
Freshly ground pepper to taste

Steps:

  • Heat oil in a Dutch oven over medium heat. Add beef, caraway seeds and thyme and cook, stirring and breaking up the beef with a spoon, until it is mostly browned, about 4 minutes. Stir in pepper-onion mix and apple; cook, stirring, for 2 to 3 minutes more.
  • Stir in broth, tomatoes, honey and paprika and adjust the heat so the mixture boils gently. Cook for 8 to 10 minutes to blend the flavors. Stir in cabbage and cook just until barely tender, 3 to 4 minutes more. Season with vinegar to taste, salt and pepper.

Nutrition Facts : Calories 240.4 calories, CarbohydrateContent 21.2 g, CholesterolContent 52.9 mg, FatContent 9.3 g, FiberContent 4.5 g, ProteinContent 19.1 g, SaturatedFatContent 2.8 g, SodiumContent 717.1 mg, SugarContent 15.2 g

SWEET AND SOUR EGG DROP SOUP RECIPE - FOOD.COM



Sweet and Sour Egg Drop Soup Recipe - Food.com image

For me, Chinese food is just as mysterious as it is delicious. One night I had a craving for Chinese restaurant soup, so I raided the pantry and refrigerator for leftovers and came up with this concoction. This soup is easy to make and a good starting point for brave Chinese cooking beginners. I’d definitely try making it again, only with more diverse vegetables to get different textures. Bamboo shoots, water chestnuts, mushrooms, bean sprouts, green onions, julienne carrot strips, the options are endless. (By the way, I don’t measure when I cook so these measurements are approximated.)

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 1/2 cup, 8-10 serving(s)

Number Of Ingredients 17

5 cups water
1 (4 1/3 ounce) package lipton chicken noodles and sauce
1 whole chicken bouillon cube, soup base
1 (1 ounce) packet ramen noodle seasoning (I used mushroom)
1 dash black pepper
1 dash dried onion flakes
3 large egg whites
1 large egg yolk
1 piece imitation crabmeat, leg sliced into rounds
1/8 cup diced carrot
1 pinch ground ginger
1 teaspoon red French dressing (for sourness)
1 -2 tablespoon of your favorite sweet and sour sauce (for sweetness)
1 tablespoon ketchup (for tangyness)
5 -10 dashes of tabasco hot pepper sauce (for heat)
2 tablespoons cornstarch
4 -5 tablespoons cool water

Steps:

  • Bring water to a rumbling boil in a saucepan.
  • Stir in package of chicken noodles, soup base cube, Ramen seasoning packet, pepper, and dehydrated onion.
  • When seasonings are dissolved and noodles are tender but not too soft, beat egg whites and yolk with a whisk. Slowly add beaten eggs by swirling them into the broth with your whisk. It should take the whisk 4 or 5 trips to get them all inches.
  • When eggs are done, mix cornstarch and water. Slowly add cornstarch mixture while stirring to thicken soup. (Make sure there’s enough water so you don’t create a batter. You don’t want lumps or dumplings forming.).
  • Add ginger, red French dressing, sweet and sour sauce, ketchup, and hot pepper sauce sauce to taste, stir well.
  • Add carrot and crab meat. (I used cooked, leftover carrots. If you only have fresh carrots, cut them and then microwave until tender with a bit of water in a glass dish covered with plastic wrap.).
  • Reduce heat to medium and cook a few minutes, until heated through.

Nutrition Facts : Calories 41.4, FatContent 1.3, SaturatedFatContent 0.4, CholesterolContent 26.3, SodiumContent 158.1, CarbohydrateContent 5.7, FiberContent 0.5, SugarContent 1.3, ProteinContent 2.2

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